Chestnut Stuffing
From Old Farmer's Almanac
Miscellaneous Recipes | Poultry Recipes
Yield: 3-4 cups
- 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.
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