| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Canadian |
Side dish, Christmas |
10 |
– 14 serv. |
INGREDIENTS
| 3 |
pk |
10 oz. frozen Brussels sprouts |
| 1/2 |
lb |
Cooked shelled chestnuts* |
|
|
Butter |
|
|
Salt, pepper and nutmeg |
| 1/4 |
c |
Turkey or chicken stock |
| 1/2 |
c |
Dry breadcrumbs |
INSTRUCTIONS
Place Brussels sprouts in steamer basket over hot water and steam
briefly. Drain while still bright green and firm. Plunge immediately
into cold water and drain well.
In buttered casserole, place Brussels sprouts in alternate layers with
chestnuts, dotting each layer with butter and sprinkling with salt,
pepper and nutmeg to taste. Moisten with stock.
Top with layer of breadcrumbs and dot with additional butter. Store,
covered, in refrigerator overnight.
Bring to room temperature about 30 minutes before baking and reheat,
uncovered, in 325°F oven for about 35 minutes. Makes 10 to 14
servings.
*To cook chestnuts, make slits in skins with sharp knife. Cover with
boiling water and cook until tender. Remove outer shell and inner
skins. Typed in MMFormat by cjhartlin@email.msn.com Source: Canadian
Living Merry Christmas Cookbook.
Posted to MM-Recipes Digest by "Cindy Hartlin"
<cjhartlin@email.msn.com> on Nov 10, 1999
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