| CHESTNUT STUFFING 2 lb. chestnuts
1/2 pt (English so 10 fl. oz.) stock or water
1 oz. butter
a good pinch of sugar
salt and pepper
Cut off the tops of the chestnuts and bake or roast them
for about 20 minutes (Actually I always boil them, my
mother did and I do too). Remove both the outer and inner
skins, put the chestnuts in a stew pan, add the stock (no
more than will barely cover them), and simmer until they
become tender and dry. Rub through a fine sieve, add the
butter, salt and pepper, and use as required. I actually
never sieve them as I prefer the stuffing with chunks of
nuts in, makes a better texture.
I stuff the smaller cavity of a turkey with this before
roasting, the larger cavity I stuff with home made
Sausage Stuffing.
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