*  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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