Grandma hepford's chestnut stuffing

3 servings

Ingredients

Quantity Ingredient
2 cups Chestnuts
1 teaspoon Salt
3 tablespoons Unsalted butter
¼ teaspoon Pepper
Salt and Pepper to taste
Butter to taste
1 cup Soft bread crumbs
¼ cup Hot milk

Directions

Place chestnuts in saucepan, add 4 cups boiling water, and simmer for 3 minutes. Drain and spread blanched nuts on paper towels. Let them dry overnight.

The next day, place chestnuts in saucepan and cover with 4 cups of lightly salted boiling water. Cover and simmer for 10 to 15 minutes.

Drain, peel, and mash the chestnuts to a paste, or finely grind by hand or in food processor. Season to taste with butter, salt, and pepper. In mixing bowl, combine bread crumbs, salt and pepper. In small saucepan, melt butter in milk, and pour over bread crumbs. Add chestnut mixture and mix thoroughly. Cool completely, then use it to stuff poultry. Yield: 3 cups, enough for a 4 lb. turkey (?) Shared By: Pat Stockett

Courtesy of Shareware RECIPE CLIPPER 1⅒ From: The Thanksgiving Book

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