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Chestnut Dressing for Roast Turkey

Serving Size: 20  

Step One
1 pound Celery -- small dice
1 1/2 Pounds Yellow Onions -- chopped
1/2 Cup Bacon Fat
Step Two
5 1/3 Cups Bread Crumbs -- Fresh
3 Each Eggs -- beaten
1 Quart Milk
Step Three
1/3 cup Parsley -- chopped
1/4 tablespoon Black pepper
1 Tablespoon Thyme
2 Ounces Chicken Base
Salt -- to taste
6 Ounces Giblets -- cooked & ground
1 1/4 pounds Chestnuts -- cook-peel-chop

[1) Saute Celery & Onion in Bacon Fat until soft.

[2) Combine BREAD CRUMBS, MILK & BEATEN EGGS together and add to Celery &

[3) Add remaining ingredients and mix well.

[4) Place dressing mixture in greased oven-proof dish and cover with parchment BAKE at 350 degrees for one hour.

NOTE: When using dried chestnuts, soak overnight before cooking.
Use butter or oil instead of bacon fat if desired.
For best results, bake dressing same day as service.

Per Serving: 297 Calories; 11g Fat (33.4% calories from fat); 9g Protein; 40g Carbohydrate; 4g Dietary Fiber; 61mg Cholesterol; 863mg Sodium.



   Stuffing Recipes 'A' to 'C'    ·    Almond Brown Rice Stuffing    ·    Apple Brown Rice Stuffing    ·    Apple Pecan Rice Dressing    ·    Apple Raisin Pecan Stuffing    ·    Apple Rice Stuffing    ·    Apricot & Walnut Brown Rice Stuffing    ·    Artichoke Cranberry Stuffing    ·    Baked Grits Wedges    ·    Black Eyed Pea & Rice Dressing    ·    Blue Cheese Stuffing    ·    Bread Stuffing with Sausage, Pecans    ·    Bread Stuffing with Ham, Pine Nuts    ·    Cabbage Stuffing    ·    California Harvest Stuffing    ·    Cherry Butternut Squash Stuffing    ·    Cherry Cornbread Stuffing    ·    Chestnut Dressing for Turkey    ·    Chestnut Stuffing for Turkey (1904)    ·    Chestnut and Sausage Stuffing    ·    Classic Bread Stuffing, Sage & Thyme    ·    Corn and Oyster Dressing    ·    Cornbread & Sausage Stuffing    ·    Corn Bread Stuffing    ·    Cornbread Apricot Stuffing    ·    Corn Bread Sausage & Apple Stuffing    ·    Cranberry Stuffing   

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