Chyrel's Recipes From Friends

Chestnut Stuffing

1 pound Chestnuts, Water Chestnuts or Walnuts
1/2 Cup Butter
1/2 Cup diced Celery or Onions
1/2 Cup Sausage or Ham lightly browned
4 Cups Dry Bread Crumbs
1 Tsp. Salt
1 Tsp. Accent ( optional )
1/4 Tsp. Pepper
2 Tbs. Minced Parsley

Cut two gashes on each chestnut to form a cross, cover with water, bring to a boil for 5 to 6 minutes. Drain , remove the shells and the skins, and dice. Melt the butter in a frying pan, gently simmer the celery with the butter until golden, and pour into a mixing bowl. Add the sausage, bread crumbs, seasonings, and the prepare chestnuts, and toss together. Stuff the front cavity of the fowl with this. If any is left over, cook it in a separate baking dish. This should be enough to fill the front cavity of a 20-25 pound turkey. Make one half of the amount for a 8-15 pound turkey, unless your family likes a great deal of stuffing.

If a moister, less rich stuffing is desired, reduce the amount of butter by one half, moisten the stuffing by adding 1/2 -1 cup of the broth from cooking the giblets, and stir in two well beaten eggs.

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