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CHESTNUT STUFFING |
| 3 c. chestnuts |
3 c. diced celery |
| 1/3 c. light cream |
1 tsp. salt |
| 2 Tbsp. butter |
1/4 tsp. mace |
| 3 c. whole-wheat bread crumbs |
Boil the chestnuts, peel, and blanch by steaming over
water for 5 minutes. Break into small pieces. Brown the celery in the butter; add the chestnuts and crumbs and mix. Moisten
with the cream, sprinkle with salt and mace, and stuff loosely into turkey or chicken. Yield: 6 cups, enough for 12 pound
bird.
This recipe can be found in our 94-page Second Edition copy of Tasty Chestnut Recipes cookbook. It's a perfect addition for your holiday cooking!
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