Tyrone Power's Turkey Stuffing
1 quart chestnuts
1 pint breadcrumbs
1/4 cup butter, chicken fat or lard
1 tsp. salt
1 egg, well beaten
1/4 cup chopped celery
2 tsps. poultry seasoning
Make a gash in each chestnut. Place in an iron skillet with 1 tablespoon butter, and shake over hot flame for a few minutes. Place chestnuts in oven for 10 minutes. Then remove shells and skins. Cover the blanched chestnuts with boiling salted water and cook until tender. Strain and put through a ricer. Add rest of ingredients and mix well.
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