Chestnut Dressing

Ingredients

• two pounds of chestnuts
• a small piece of celery
• salt

Method

1. 1

   Split the shells of chestnuts with a sharp pointed knife.

2. 2

   Put in oven and when they burst open, remove and peel.

3. 3

   Put in pot with celery, salt, cover with water, boil till done, allow to cool, and mix with dressing described above.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 265. The excerpt below is the record exactly as published.

chestnut dressing. Put some thin-sliced pork fat over the breast and tie together. Place in pan with an onion, carrot, a little thyme, bay leaf and fresh piece of butter. Salt, put in oven and baste all the time. When turkey is done remove from pan, and let gravy set for a few minutes. Take off the fat, add a little stock or water, reduce one-half, add a little meat extract and strain. Dressing for chicken, turkey, suckling pig, etc. Bake six onions, with the skins on, in oven for ten minutes. Remove the skins and chop very fine. Add turkey, chicken or suckling pig livers cut in very small squares. Then add fresh bread crumbs, a piece of fresh butter, salt and pepper. Mix well, add a little powdered thyme, chopped parsley, add garlic if desired. If for suckling pig add some sage. Chestnut dressing. Split the shells of two pounds of chestnuts with &. sharp pointed knife. Put in oven and when they burst open remove and peel. Put in pot with a small piece of celery

Cook this with the app: pantry check, scaling, and the assistant.