Chestnut Stuffing

Preparation info

    • Difficulty

      Medium

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Ingredients

  • 2 lb. (1 k.) chestnuts (as large as possible)
  • ½ pint (3

Method

First cut a small slit or prick a hole with a skewer in the skin of each chestnut. Then put on a large baking tray in an oven preheated to 350° F., gas mark 4. Leave for ¼ hour.

Remove and as soon as you can handle them, peel, scraping off the inner skin where it adheres. There is no need to keep them whole. Put all the skinned chestnuts into the milk, bring to the boil, being careful t