Chest Nut Stuffing
|Butter||1 1⁄2 Cup (24 tbs)|
|Dried thyme||1 Teaspoon|
|Onion||2 Cup (32 tbs), chopped fine|
|Dried marjoram||1 Teaspoon|
|Thinly sliced celery||2 Cup (32 tbs)|
|Dried savory||1 Teaspoon|
|Fine dry bread crumbs||9 Cup (144 tbs)|
Make a gash in the flat side of each chestnut, place them in a saucepan with boiling water to cover, and simmer for about 5 minutes.
While nuts are still hot, remove shells and inner brown skins.
Cover chestnuts with more boiling water and cook slowly for 20 to 30 minutes or until tender.
Drain and chop coarsely.
Melt butter in a saucepan, add onions and celery, and saute until limp.
Add bread crumbs to vegetable butter combination and mix thoroughly.
Then add salt, thyme, marjoram, and savory, mixing them in well.
Add the chestnuts.
This is enough stuffing for a 12 to 15 pound turkey.