Chestnut Stuffing (1952 recipe)


1 Lb chestnuts
Water or Stock
3oz breadcrumbs
2oz margarine
1 egg
Salt and Pepper


Shell chestnuts and remove brown inner skin by slightly roasting. Put then into a pan with sufficient water or stock to cover and simmer until soft.;
Strain off liquor and rub chestnuts through a sieve, add breadcrumbs and margarine (melted) season well.

Beat egg and add and use to stuff breast of turkey or chicken.
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