CHESTNUT STUFFING FOR POULTRY2

      Title: CHESTNUT STUFFING FOR POULTRY2
  Categories: Stuffing
       Yield: 1 Servings
  
       1 qt Chestnuts
     1/4 c  Shortening **
       1    Egg, well beaten
       2 ts Poultry seasoning
       1 pt Bread crumbs
       1 ts Salt
     1/4 c  Celery, chopped
  
   ** butter, chicken fat, or lard. Make a gash in each chestnut, place
   in an iron skillet with 1 Tbsp of butter and shake over hot flame for
   a few minutes. Place in the oven for 10 minutes. Then remove the
   shell and skins. Cover the blanched chestnuts with boiling salt water
   and cook until tender. Strain and put through a ricer. Add the rest
   of the ingredients and mix well. Source: Pennsylvania Dutch Cook Book
   ~ Fine Old Recipes, Culinary Arts Press, 1936.

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