Stuffing, Chestnut:

1 quart                 chestnuts

1/4 cup                 bread crumbs

2 Tbsp.                  butter

2 Tbsps.                cream

                             Salt and pepper

1/2 tsp.                 onion juice

Shell and blanch chestnuts and cook in boiling water until tender. While hot, crush and mince finely. Mix with remaining ingredients. Makes 2-1/2 cups.

© Al (Alex-Alexander) D. Girvan 1995. All rights reserved.