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LOCATION: Recipes >> Poultry >> Stuffing 26

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Thanksgiving Chestnut Stuffing

1/2 lb. ground beef
2 large onions chopped
4 stalks celery chopped
3 apples chopped
2 eggs
1 tsp. salt
1/3 tsp. sage
2 cups dry breadcrumbs
turkey liver chopped
2 lbs chestnuts
parsley chopped
handful of raisins
pepper

While gathering together ingredients, soak raisins in boiling-hot
water. Fry onions, parsley, celery, liver and ground beef until
browned. Mix with other ingredients (draining raisins first) and
add enough water to make a mushy mixture. Mix well. Salt both
turkey cavities well, stuff loosely and sew up. (I always make
extra and bake in a covered Bake at 350 deg. F for one hour (when
making stuffing outside turkey).


To skin chestnuts:

Drop about 12 at a time into boiling water and leave 4 minutes.
Keep hot. Remove 3 or 4 and plunge into cold water to handle.
Slit flat side with a sharp knife. Remove shell and husk. Discard
any black places. (They must be done while still hot--burns your
fingers! But worth it!)

Or microwave 10 at a time on high for 1 and 1/2 minutes, uncovered,
turning midway (slash skin first).

Works better to pierce the outer skin before boiling, also, don't
dip in cold water, and take out one by one."

It may be more effective to cut an X shape in the flat side of the
chestnut, rather than simply piercing.

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