- 1 1/2 lbs. chestnuts
- 1 1/2 cups diced celery
- 1 cup diced onions
- 2 tsp. salt
- 1 tsp. thyme leaves
- 1 tsp. marjoram
- 1/2 tsp. seasoned pepper
- 8 cups fresh bread crumbs
With the tip of a sharp knife mark an x on flat side of nut. In 3 quart pan cover nuts with water. Heat till boils, then simmer for 2 minutes. Remove 3 to 4 at a time and remove shells and skins. Coarsely chop nuts, set aside. In 6 quart pan cook celery, onions and spices (about 10 minutes.) Remove from heat add bread and nuts mix together.
By LRP from LOWELL, MASS
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