CHESTNUT STUFFING

By rlchrist

My Grandmother's recipe. After she taught me how to make it, she never made it again.

Ingredients

• 2 LOAVES WHITE BREAD (dried, NOT toasted)
• WATER or CHICKEN BROTH for soaking bread
• 5 or 6 ONIONS - diced
• 6 to 8 CELERY STALKS - sliced
• CHICKEN FAT or BUTTER for sauting veggies
• POULTRY SEASONING TO TASTE
• SALT & PEPPER TO TASTE
• 1 1/2 POUNDS COOKED CHESTNUTS - SHELLED
• 1 1/8 CUP CORN MEAL
• 1 CUP WATER

Details

Cooking time 120mins

Preparation

Step 1

SOAK STALE BREAD IN WARM WATER OR BROTH UNTIL ALL IS MOIST. SQUEEZE OUT EXCESS WATER.
COOK CORN MEAL WITH APPROXIMATELY 1 1/2 TO 2 CUPS WATER.
ADD TO SOAKED BREAD.
SAUTE' ONIONS AND CELERY SEPERATELY IN BUTTER OR CHICKEN FAT UNTIL SOFT.
ADD 2 TBSP. POULTRY SEASONING TO SAUTEED VEGGIES.
ADD VEGGIES TO SAOKED BREAD AND CORN MEAL.
USING HANDS - - MIX WELL.
ADD SALT & PEPPER TO TASTE.
ADD CHESTNUTS.
PUT IN GREASED PAN AND SPRINKLE WITH LIGHT DUSTING OF CORN MEAL.
BAKE @ 325-350 FOR AT LEAST 2 HOURS.