Chestnut Stuffing Recipe
Ingredients
| Butter | 1/4 Cup (16 tbs) | |
| Onion | 1 Small, chopped | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| Soft bread crumbs | 1 Cup (16 tbs) | |
| Parsley | 1 Tablespoon, chopped | |
| Salt | 1 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| 2 lbs. chestnuts, cooked and cut in pieces | ||
| Cream | 1/2 Cup (16 tbs) | |
Directions
Heat butter in a skillet; add onion and celery; cook until onion is transparent and celery tender.
Remove skillet from heat.
Add bread crumbs, parsley, salt, and pepper; mix well.
Put half of the chestnuts through a ricer or food mill; coarsely chop remaining ones.
Combine the chestnuts with bread mixture; drizzle cream over stuffing and toss lightly.
Lightly spoon stuffing into neck and body cavities of bird (do not pack)
Remove skillet from heat.
Add bread crumbs, parsley, salt, and pepper; mix well.
Put half of the chestnuts through a ricer or food mill; coarsely chop remaining ones.
Combine the chestnuts with bread mixture; drizzle cream over stuffing and toss lightly.
Lightly spoon stuffing into neck and body cavities of bird (do not pack)
Chef
