Chestnut Stuffing For Turkey
|Oil||1 Cup (16 tbs)|
|Consomme||2 Cup (32 tbs)|
|Green onions||6 (Scallions)|
|Chopped parsley||2 Tablespoon|
|Chopped chives||1 Tablespoon|
|Soft bread crumbs||2 Cup (32 tbs)|
|Sausage meat||3⁄4 Pound|
|Red wine||1⁄4 Cup (4 tbs)|
|Brandy||1⁄4 Cup (4 tbs)|
With knife make X cut on flat side of each chestnut.
Heat the oil in heavy skillet; add chestnuts.
Cook over high heat about 3 minutes; stir and shake pan constantly.
Remove shells and inner skins as soon as possible; place nuts in pan with consomme.
Cook 15 to 20 minutes, until tender; drain.
Chop onion, celery, parsley, and chives.
Make bread crumbs.
Add celery and onions; cook and stir 3 to 4 minutes.
Add sausage, parsley, chives, and herbs.
Season to taste with salt and pepper; cook and stir with fork, breaking up meat.
Moisten bread with wine and brandy.
Add to skillet; mix well.
Add chestnuts; mix again