| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
St. Louis |
St. louis p, Post1 |
12 |
servings |
INGREDIENTS
| 2 |
lb |
Chestnuts |
| 1 |
tb |
Vegetable oil |
| 6 |
c |
Soft bread crumbs |
| 1/2 |
c |
Butter – (1 stick); melted |
| 1 |
tb |
Minced onion |
| 2 |
ts |
Salt |
| 1 |
tb |
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.
A Message from our Provider:
“Opportunity may knock once, but temptation bangs on your front door forever.”