*  Exported from  MasterCook  *

                      CHESTNUT STUFFING FOR POULTRY

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Penndutch                        Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       qt           Chestnuts
   1       pt           Bread crumbs
     1/4   c            Shortening **
   1       t            Salt
   1       ea           Egg, well beaten
     1/4   c            Celery, chopped
   2       ts           Poultry seasoning

  ** butter, chicken fat, or lard.
  Make a gash in each chestnut, place in an iron skillet
  with 1 Tbsp of butter and shake over hot flame for a
  few minutes. Place in the oven for 10 minutes. Then
  remove the shell and skins. Cover the blanched
  chestnuts with boiling salt water and cook until
  tender. Strain and put through a ricer. Add the rest
  of the ingredients and mix well. Source:  Pennsylvania
  Dutch Cook Book - Fine Old Recipes, Culinary Arts
  Press, 1936.
 


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