Chestnut Stuffing for Poultry
1 qt chestnuts
1 pint bread crumbs
1/4 cp shortening (butter, chicken fat, or lard)
1 tsp salt
1 egg, well beaten
1/4 cp chopped celery
2 tsp poultry seasoning
1 - Make a gash in each chestnut, place in an iron skillet with 1 tbsp butter
and shake over hot flame for a few minutes.
2 - Place in the oven for 10 minutes.
3 - Then remove the shells and skins.
4 - Cover the blanched chestnuts with boiling salt water and cook until tender.
5 - Strain and put through a ricer.
6 - Add the rest of the ingredients and mix well.