Chestnut Stuffing
- 3 cups French chestnuts
- 1/2 cup butter
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup cream
- 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.
Submitted by Aug 14, 2009
15 min
30 min
45 min