Chestnut Stuffing (for Turkey)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | St. Louis | Post1, St. louis p | 12 | Servings |
INGREDIENTS
| 2 | lb | Chestnuts |
| 1 | T | Vegetable oil |
| 6 | c | Soft bread crumbs |
| 1/2 | c | Butter -, 1 stick melted |
| 1 | T | Minced onion |
| 2 | t | Salt |
| 1 | T | Chopped parsley |
| 1 | ds | Black pepper |
INSTRUCTIONS
Preheat oven to 400 degrees. Make two 1/2-inch slits with a sharp knife in the shell of each chestnut. Place chestnuts and oil in a deep saucepan; cook slowly for 5 minutes, shaking the pan frequently. Transfer chestnuts to a baking sheet; bake for 5 minutes. Remove; let cool. In a large bowl, combine bread crumbs, melted butter, onion, salt, parsley and pepper. Remove chestnut shells and skins with the aid of a sharp knife. Mash the nuts; add to other ingredients. Use as stuffing for a turkey. Yield: 12 servings. Recipe Source: St. Louis Post-Dispatch - 11-30-1998 From "The Wise Encyclopedia of Cookery," copyright 1948-1951 Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 330
Calories From Fat: 103
Total Fat: 11.7g
Cholesterol: 20.3mg
Sodium: 790.2mg
Potassium: 200.5mg
Carbohydrates: 48.3g
Fiber: 4.3g
Sugar: 5.3g
Protein: 8g