| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | French | Stuffing | 1 | Servings |
INGREDIENTS
| Boiling water | ||
| 1 1/2 | lb | French chestnuts |
| 1/3 | c | Butter |
| Salt and pepper | ||
| 1 | c | Dry bread crumbs |
| 1/2 | c | Milk, scalded |
INSTRUCTIONS
Pour boiling water over chestnuts and let stand 5 minutes; remove skin with fingers and a knife. Cook nuts about 1/2 hour in boiling salted water. Drain, mash and add butter and seasonings. Pour milk over crumbs and add to nut mixture. Mix well, stuff bird. Many of the recipes in this collection did not contain amounts or oven temperatures. I have typed them in as they appear in the book, typos and all. Depression Era Recipes Patricia R. Wagner ISBN 0-934860-55-6 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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