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Accoutrements > Stuffing > Chestnut and Brazil Nut Stuffing for Poultry

Chestnut and Brazil Nut Stuffing for Poultry

Cooking method: Roasting
Serves 8 to 10


2 lb. chestnuts
1 lb. Brazil nuts
3/4 lb. butter
2 small onions
2 stalks celery, chopped
18 slices stale bread, cubed
1 cup heavy cream
Pepper, freshly ground


1. Split the skins of chestnuts and place in boiling water until skins open up. Drain and take off the skins.

2. Place chestnuts and Brazil nuts in blender until they are well chopped (it is best to only do a few at a time).

3. Place butter in a large skillet and sauté the onions and celery until soft. Add the bread cubes and salt and pepper to taste. Stir well and gradually add the cream. Remove from heat and add the nuts.

This recipe is from MEAT by The Lobels

© Lobel's of New York