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Chestnut Stuffing

Chestnut Stuffing
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Yield: 3-4 cups

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  • 3 cups shelled chestnuts
  • 1/4 cup (1/2 stick) butter, melted
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black papper
  • 1/4 cup heavy cream
  • 2 to 3 cups bread crumbs
  • 1/2 cup chicken stock


Place the chestnuts in a saucepan of boiling, salted water and cook until tender. Drain and mash. Stir in the remaining ingredients until well blended.
Updated Monday, November 10th, 2008

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