Recipe - Chestnut Stuffing

1 cup Shelled chestnuts; chopped
10 sl Stale white bread
3 tablespoon Butter or chicken fat
One half cup Chopped onion
1 cup Diced celery
1 teaspoon Salt
One half teaspoon Poultry seasoning
One fourth teaspoon Black pepper
Three fourths cup Chicken broth

Karen Haigh

Source: Meta Given's Modern Encyclopedia of Cooking, 1953

http://dinnercoop.cs.cmu.edu/dinnercoop/Recipes/subjects/turkey.html

Prepare nuts: make a slit on each side of the nute with a sharppointed
paring knife and boil gently 20 minutes. Strip off shell and thin brown
skin. Dip nut in cold water to remove shell and skin more easily.

Pull bread apart into bitesize pieces, dropping into a 3 qt. bowl. Saute
onion and celery until transparent. Sift salt, pepper and seasoning over
crumbs, toss to mix. Add broth, toss, then add vegetables and chestnuts,
mix lightly again. Stuff lightly into turkey. Sufficient for 4 pound chicken;
double ingredients for 12 pound turkey.
Posted to recipeludigest by LSHW shusky@erols.com on Feb 18, 1998