St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
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Bread Stuffing with Chestnuts

Cook, shell and peel chestnuts, dice 
  (use lots -- two cups is good--what [my daughter] said was use all you have)

As much fresh bread as you need torn into pieces -- 
  preferably (something better than wonder bread -- French works well)
two-thirds stick of butter
one onion, diced
three stalks of celery
lots of peeled and diced chestnuts

Saute onions and celery in butter until soft.
mix with bread and chestnuts
add salt, pepper and parsley.
add chicken bouillon if dressing is not moist enough.

(She says you could use other spices, but she usually doesn't 
   -- they take away from the chestnut flavor.)

Stuff turkey.  Cook.

Make gravy.

Take out stuffing.

Pour gravy on stuffing.

Eat.

Eat more.

Give turkey meat away. < g >

Peace, Jeffry
--
The Rev. Jeffry P. Barnes  

From: "Jeffry P. Barnes"
Date: Fri, 12 Oct 2001 
Subject: Re: yo, cooks out there...