Chestnut stuffingis recorded in records of fourteeth century Britain and today is a worldwide favorite. My guess is that it originated in France because there was a major French influence in Britain from the year 1066 until the first Tudor monarchs who date from 1485.Chestnuts are in abundance in both France and Britain so I will leave it to better brains than I decide who is the true originator of this recipe. All that really matters is that it is delicious and can be served as a roast chicken stuffing, all types of poultry and pork dishes.
Ingredients
- 3 cups whole chestnuts
- 1/2 cup butter
- 1 tsp salt
- 1/3 tsp pepper
- 1/4 cup cream
- 1 cup cracker crumbs
Instructions
Shell and blanch chestnuts. Cook in boiling salted water until soft. Drain and mash.
Add one-half the butter, salt, pepper, and cream.
Melt remaining butter, mix with cracker crumbs, then combine mixtures.
Bon appetit.
Chestnut Stuffing
Ingredients
- 3 cups whole chestnuts
- 1/2 cup butter
- 1 tsp salt
- 1/3 tsp pepper
- 1/4 cup cream
- 1 cup cracker crumbs
Instructions
- Shell and blanch chestnuts. Cook in boiling salted water until soft. Drain and mash.
- Add one-half the butter, salt, pepper, and cream.
- Melt remaining butter, mix with cracker crumbs, then combine mixtures.
- Bon appetit.
