Recipe: Chestnut Stuffing

  •  1 pt. blanched chestnuts
  •  1 pt. bread crumbs
  •  1/4 c. butter
  •  1 tsp. salt
  •  1/4 tsp. pepper
  •  2 Tb. chopped parsley

Blanch the chestnuts in boiling water to remove the dark skin that covers them. Cook them until they are quite soft, and then chop them or mash them. Moisten the bread crumbs with hot water and add the chestnuts. Brown the butter slightly and pour it over the mixture. Add the seasonings and chopped parsley and stuff.

Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)