![]() ![]() |
Welcome to RecipeSource!RecipeSource is the new home of
SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. |
* Exported from MasterCook * CHESTNUT STUFFING FOR POULTRY Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Penndutch Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 qt Chestnuts 1 pt Bread crumbs 1/4 c Shortening ** 1 t Salt 1 ea Egg, well beaten 1/4 c Celery, chopped 2 ts Poultry seasoning ** 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. - - - - - - - - - - - - - - - - - - Plain Text Version of This Recipe for Printing or Saving | |
Copyright ©1995-2000 SOAR. ©2001-2017 RecipeSource. All Rights Reserved. All trademarks are the property of their respective owners. |