Reference > Farmer's Cookbook > POULTRY AND GAME > Chestnut Stuffing
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CONTENTS · BIBLIOGRAPHIC RECORD

Chestnut Stuffing

3 cups French chestnuts
1/8 teaspoon pepper
1/2 cup butter
1/4 cup cream
1 teaspoon salt
1 cup cracker crumbs

Shell and blanch chestnuts. Cook in boiling salted water until soft. Drain and mash, using a potato ricer. Add one-half the butter, salt, pepper, and cream. Melt remaining butter, mix with cracker crumbs, then combine mixtures.


CONTENTS · BIBLIOGRAPHIC RECORD
  Roast Turkey Oyster Stuffing  
 
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