1 cup shelled chestnuts, chopped
10 slices stale white bread
3 tbsp butter
1/2 cup chopped onion
1 cup diced celery
1 tsp salt
1/2 tsp poultry seasoning
1/4 tsp black pepper
3/4 cup chicken broth
Prepare nuts: make a slit on each side of the nute with a sharp-pointed
paring knife and boil gently 20 minutes. Strip off shell and
thin brown skin. Dip nut in cold water to remove shell and skin
more easily.
Pull bread apart into bite-size pieces, dropping into a 3 qt. bowl. Saute onion
and celery until transparent. Sift salt, pepper and seasoning over crumbs,
toss to mix. Add broth, toss, then add vegetables and chestnuts, mix lightly
again. Stuff lightly into turkey. Sufficient for 4 lb chickens; double ingredients
for 12 lb turkey. |
