Chestnut Stuffing

Ingredients

• 1 egg
• 1 pound chestnuts
• ^4 cup chicken fat
• % cup butter
• 2 cups chopped celery
• % cup chopped onions
• 6 cups bread crumbs
• parsley, chopped fine
• salt and pepper

Method

1. 1

   Boil the chestnuts for about twenty minutes.

2. 2

   Remove the shells and brown skins while the nuts are still hot.

3. 3

   Melt the chicken fat and add the butter.

4. 4

   Cook the celery and onion in this for a few minutes, add a few sprigs of chopped parsley and the egg, bread crumbs and chestnuts; season to taste with salt and pepper.

5. 5

   Stir mixture until it is thoroughly hot.

6. 6

   Wipe the chicken or turkey dry inside, sprinkle with salt and fill with hot stuffing.

7. 7

   This recipe is sufficient for a ten-pound turkey and should be reduced to about half for a five-pound chicken.

Nutrition per serving

As published

This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 23. The excerpt below is the record exactly as published.

Chestnut Stuffing 1 egg 1 pound chestnuts ^4 cup chicken fat % cup butter 2 cups chopped celery Vi! cup chopped onions 6 cups bread crumbs parsley, chopped fine salt and pepper

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