Chestnut Stuffing

(good stuffing for Fish, Meat, Poultry and Game)

2 tablespoons cream

1/4 cup bread-crumbs

salt and pepper to taste

2 tablespoons butter or other fat

onion-juice if desired

Shell and blanch the chestnuts and cook in boiling water until tender. While they are still hot, rub them through a coarse sieve or colander. Add other ingredients in order given.

Bread Stuffing # 1

1 1/2 cup bread-crumbs

1/2 cup milk

1 teaspoon pepper

1/2 cup milk

1 tablespoon chopped onion

1 tablespoon butter

Add the seasonings and butter to the crumbs and heat in the milk last.

Bread Stuffing #2

1 1/2 cup bread crumbs

1 teaspoon powdered sage

3 tablespoons of butter or other fat

1 teaspoon Salt

1/4 teaspoon pepper

1 tablespoon chopped onion

Rub the fat into the crumbs, then add the seasonings.

back