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Pioneer Cooking: Chestnut Recipes
Chestnut Bread
Peel on pound of chestnuts and scale to take off the inside skin. Add enough cornmeal to hold chestnuts together, mixing chestnuts and cornmeal with boiling water. Wrap in green corn shucks, tying each bun securely with white twine. Place in a pot of boiling water and cook 2 hours. Salt when eating, if desired. Makes 5 or 6 buns.
Chestnut Stuffing
1 lb. fresh chestnuts
1½ lbs. ground beef
½ lb. pork sausage
1 c. chopped onion
1 c. chopped celery
3½ c. chicken broth
1 c. long grain rice
1 c. raisins
½ c. slivered almonds
2 T. chicken or turkey drippings
1½ t. salt
1 t. ground cinnamon
¼ t. pepper
2 beaten eggs
Cut a slash in chestnuts with a sharp knife. Raost on baking sheet in 450 F oven for 5 or 6 minutes; cool. Peel and coarsely chop. In a 12\" skillte cook ground beef, sausage, onion, and celery till meat is browned and vegetables are tender. Drain off fat. Add three cups of the broth, chestnuts, uncooked rice, raisins, almonds, drippings, salt, cinnamon, and pepper. Cover; simmer for 30 minutes. Remove from heat. Combine remaining ½ cup broth and eggs; stir into meat-rice mixture. Use to stuff a 16 to 18 pound turkey, or, bake uncovered in two 1½ quart casseroles in 325 F oven for 30 to 35 minutes. Makes about 9 cups.
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