Colonial Chestnut Stuffing

COLONIAL AMERICA

Roasted chestnuts were added to the gravy when the turkey held this stuffing. If you are not using the small nuts of the American chestnut for such a gravy, then chop larger chestnuts into quarter sections.

2 lbs. (900g) fresh chestnuts
4 tbsp. (50g) butter
salt and pepper
8 lb. (3.5kg) turkey

Roast and peel the chestnuts. Melt butter and add to the nuts in a bowl. Mash with a potato masher and blend well with salt and pepper. Stuff the turkey and bake in a covered roasting pan.

 
About Us || Calendar || Nut Trees || Nut Farming || Membership || Library || Links || FAQ || Marketplace || Home
 
 
SONG Members would like to thank the CanAdapt Small Projects Initiative 2000. Without their assistance this project would not have been possible.
 
 
Site content copyright © 2003 Society of Ontario Nut Growers.
All rights reserved. Site design and management by Mediaglue