Food
Chestnut Stuffing
By Yankee Magazine|Nov 10 2008|
Yield
3-4 cups
Ingredients
3 cups shelled chestnuts
1/4 cup (1/2 stick) butter, melted
1/2 teaspoon salt
1/4 teaspoon freshly ground black papper
1/4 cup heavy cream
2 to 3 cups bread crumbs
1/2 cup chicken stock
Instructions
Place the chestnuts in a saucepan of boiling, salted water and cook until tender. Drain and mash. Stir in the remaining ingredients until well blended.
