Chestnut and Brazil Nut Stuffing for Poultry

Serves 8-10

INGREDIENTS

2 pounds chestnuts
1 pound Brazil nuts
3/4 pound butter
2 small onions
2 stalks celery (chopped)
18 slices stale bread (cubed)
Salt and freshly ground pepper
1 cup heavy cream

DIRECTIONS

Split the skins of chestnuts and place in boiling water until skins open up. Drain and take off the skins. Place chestnuts and Brazil nuts in blender until they are well chopped (it is best to only do a few at a time). Place butter in a large skillet and sauté the onions and celery until soft. Now add the bread cubes and salt and pepper to taste. Stir well and gradually add the cream. Remove from heat and add the nuts.