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Chestnut Dressing

  • 1 1/2 lbs French chestnuts
  • 1/3 cup butter
  • 1 cup stale bread crumbs
  • 1/2 cup scalded milk
  • Salt and pepper to taste
Remove the shells from the nuts. Blanch by pouring boiling water over them. Allow them to stand 5 minutes when the brown skin can be removed with fingers and a knife. Cook the nuts in boiling salted water until tender, which will probably take about half an hour. Mash finely. Add the butter and seasoning, also the crumbs which have had the scalded milk poured over them. Mix completely. Use for stuffing either chicken or turkey.
Submitted by Tess M Jul 28, 2009 15 min 30 min 45 min
Recipe Rascal