Chestnut Stuffing
A dish that gets its character from french chestnuts and butter.
contains glutencontains dairy
Ingredients
US
Metric
- 710 ml French chestnuts
- 120 ml butter
- 5 ml salt
- 1 ml pepper
- 60 ml cream
- 240 ml cracker crumbs
Make it lactose-friendly
- ½ cup butter → plant butter, ghee (mostly lactose-free), or olive oil
- ¼ cup cream → lactose-free cream or coconut cream
Steps
- 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.
Nutrition (estimated, per serving)
| Calories | 466 |
|---|---|
| Protein | 1.4 g |
| Fat | 51.8 g |
| Carbs | 1.2 g |
| Fiber | 0.0 g |
| Sodium | 1207 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States