LOCATION: Recipes >> Poultry >> Stuffing 70
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Stuffing 70
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Chestnut Stuffing
Serves: 8
2 pounds chestnuts
2 cups butter
2 cups minced onion
2 cups minced celery
10 cups dried bread crumbs
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon dried savory
1 teaspoon dried rosemary
salt to taste
With a sharp knife cut a cross on the flat side of each chestnut.
Simmer, covered with water, in a saucepan for 5 minutes. Drain.
While hot, remove the shells and inner brown skins. Cover with
fresh water. Boil for 20 to 30 minutes until tender. Drain. Chop
coarsely.
Melt the butter or margarine in a saucepan. Add onions and celery,
and cook until limp. Add bread crumbs and spices. Mix thoroughly.
Mix in chestnuts. Salt to taste.
Any extra stuffing can be baked in a covered casserole in the oven
with the turkey for the last hour.
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