| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | 1 | Servings | ||
INGREDIENTS
| 1 | c | Shelled chestnuts; chopped |
| 10 | sl | Stale white bread |
| 3 | tb | Butter or chicken fat |
| 1/2 | c | Chopped onion |
| 1 | c | Diced celery |
| 1 | ts | Salt |
| 1/2 | ts | Poultry seasoning |
| 1/4 | ts | Black pepper |
| 3/4 | c | Chicken broth |
INSTRUCTIONS
Karen Haigh Source: Meta Given's Modern Encyclopedia of Cooking, 1953 http://dinnercoop.cs.cmu.edu/dinnercoop/Recipes/subjects/turkey.html 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 chicken; double ingredients for 12 lb turkey. Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 18, 1998
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