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Chestnut Stuffing For Poultry Recipe

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Chestnut Stuffing For Poultry Recipe

Chestnut Stuffing For Poultry Ingredients:

1 qt Chestnuts
1 pt Bread crumbs
1/4 cup Shortening **
1 tsp Salt
1 each Egg, well beaten
1/4 cup Celery, chopped
2 tsp Poultry seasoning

Chestnut Stuffing For Poultry Preparation:

** butter, chicken fat, or lard. Make a gash in each chestnut, place
in an iron skillet with 1 Tbsp of butter and shake over hot flame for
a few minutes. Place in the oven for 10 minutes. Then remove the
shell and skins. Cover the blanched chestnuts with boiling salt water
and cook until tender. Strain and put through a ricer. Add the rest
of the ingredients and mix well. Source: Pennsylvania Dutch Cook
Book - Fine Old Recipes, Culinary Arts Press, 1936.

�Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it."

Waverly Root (1903-1982)

�That's something I've noticed about food: whenever there's a crisis if you can get people to eating normally things get better.�

Madeleine L'Engle (1918--) American author.

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