Chestnut Stuffing For Poultry2

Ingredients

575 gr chestnuts
50 gr shortening
1 egg
2 poultry seasoning
220 gr bread crumbs
3 gr salt
26 gr celery

Instructions

** butter, chicken fat, or lard. Make a gash in each chestnut, place in an iron skillet with 1 Tablespoon of butter and shake over hot flame for a few minutes. Place in the oven for 10 minutes. Then remove the shell and skins. Cover the blanched chestnuts with boiling salt water and cook until tender. Strain and put through a ricer. Add the rest of the ingredients and mix well.