1/2 cup butter.
2 cups diced celery tops included
1 cup chopped onions
1 15 1/2 oz. can chestnuts drained
2 cups chopped chestnuts or broken up into pieces
6 cups 1/2 inch cubed bread lightly toasted in oven at 350* degrees for about 15 minutes, tossed twice
1 tsp. salt
1/4 tsp. pepper
1 tsp. crumbled dried sage
1 cup chicken stock
In Dutch oven melt butter over medium heat. Add celery and onion and cook until tender, stirring occasionally. Remove from heat and add chestnuts, bread cubes, sage, salt, pepper and stock. Toss to mix. Makes about 8 cups or enough for a 12 to 14 pound turkey to stuff. OR bake in a greased 2 quart casserole in a preheated 375* degree oven for 25 to 30 minutes until top is golden brown.
This is from a church cookbook I have from the early 1960's, put together by the ladies of the church who put there own recipes together in book form to raise money for the church. Hope this recipe helps.
1 Comment
2 cups diced celery tops included
1 cup chopped onions
1 15 1/2 oz. can chestnuts drained
2 cups chopped chestnuts or broken up into pieces
6 cups 1/2 inch cubed bread lightly toasted in oven at 350* degrees for about 15 minutes, tossed twice
1 tsp. salt
1/4 tsp. pepper
1 tsp. crumbled dried sage
1 cup chicken stock
In Dutch oven melt butter over medium heat. Add celery and onion and cook until tender, stirring occasionally. Remove from heat and add chestnuts, bread cubes, sage, salt, pepper and stock. Toss to mix. Makes about 8 cups or enough for a 12 to 14 pound turkey to stuff. OR bake in a greased 2 quart casserole in a preheated 375* degree oven for 25 to 30 minutes until top is golden brown.
This is from a church cookbook I have from the early 1960's, put together by the ladies of the church who put there own recipes together in book form to raise money for the church. Hope this recipe helps.