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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 Cassyjean - Torrington, CT Aug 14, 2009 15 min 30 min 45 min


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