Chestnut Stuffing

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 3 cups French chestnuts.
  • Β½ cup butter.
  • 1 teaspoon salt.
  • β…› teaspoon pepper.
  • ΒΌ cup cream.
  • 1 cup cracker crumbs.


    Shell and blanch chestnuts. Cook in boiling salted water until soft. Drain and mash, using a potato ricer. Add one-half the butter, salt, pepper, and cream. Melt remaining butter, mix with cracker crumbs, then combine mixtures.