Chestnut Stuffing

Chestnut stuffingis recorded in records of fourteeth century Britain and today is a worldwide favorite. My guess is that it originated in France because there was a major French influence in Britain from the year 1066 until the first Tudor monarchs who date from 1485.

Chestnuts are in abundance in both France and Britain so I will leave it to better brains than I decide who is the true originator of this recipe. All that really matters is that it is delicious and can be served as a roast chicken stuffing, all types of poultry and pork dishes.
Submitted by David McCarthy, Australia

Ingredients

• 3 cups whole chestnuts
• 1/2 cup butter
• 1 teaspoon salt
• 1/3 teaspoon pepper
• 1/4 cup cream
• 1 cup cracker crumbs

Method

Shell and blanch chestnuts. Cook in boiling salted water until soft. Drain and mash.

Add one-half the butter, salt, pepper, and cream.

Melt remaining butter, mix with cracker crumbs, then combine mixtures.

Bon appetit.

Variations

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