- 2 - cups Italian chestnuts
- 2 - Tablespoons butter
- 3 - cups celery, diced
- 3 - cups stale bread crumbs
- 1/3 - cup cream
- 1/4 - teaspoon mace
- 1 - teaspoon salt
Boil the chestnuts, peel and
blanch. Then chop into small pieces.
In a large pan at low heat, melt the
butter and brown the celery in the butter. Then add the chestnuts, bread crumbs,
Pour in the cream and sprinkle in the
mace and salt. You are ready to stuff a bird.