Chestnut Stuffing

Ingredients

• 3 cups French chestnuts
• 1 teaspoon pepper
• 1 cup butter
• 1 cup cream
• 1 teaspoon salt
• 1 cup cracker crumbs

Method

1. 1

   Shell and blanch chestnuts, then cook in boiling salted water until soft.

2. 2

   Drain and mash.

3. 3

   Combine with half the butter, salt, pepper, and cream.

4. 4

   Mix remaining butter with cracker crumbs and combine both mixtures.

As published

This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 15. The excerpt below is the record exactly as published.

chestnut stuffing. Q RAW. Pour off liquid in pan in which turkey has been roasted. From liquid skim off six tablespoons fat; return fat to pan and brown with six tablespoons flour; pour on gradually three cups stock in which giblets, neck, and tips of wings have been cooked, or use liquor left in pan. Cook five minutes, season with salt and pepper; strain. For giblet gravy, add to the above, giblets (heart, liver, and gizzard) finely chopped. POULTRY AND GAME. 51 CHESTNUT STUFFING. 3 cups French chestnuts. J teaspoon pepper. I cup butter. J cup cream. 1 teaspoon salt. 1 cup cracker crumbs

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