Bakery, Dressings, Side Dishes

Chestnut Stuffing

0 comments

 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.

Chestnut StuffingIngredients

  • 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

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.

Leave a Comment

Discover the faster, easier to prepare Vegan meats