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Chestnut Dressing for Roast Turkey
Serving Size: 20  


    Step One
    1 pound Celery -- small dice
    1½ 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
    1¼ 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.

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