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.