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TURKEY: CHESTNUT STUFFING

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 &
Onions...

[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.