- Nov 26, 2016
- central NC
Chestnuts roasting on an open fire…. And roast they did because chestnuts were a favorite of our Victorian friends. Chestnut stuffing was found on most 19th century dinner tables at Christmas and it isn't hard to make.
3 cups French chestnuts
1/8 teaspoon pepper
1/2 cup butter
1/4 cup cream
1 teaspoon salt
1 cup cracker crumbs
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.
And yes my friends, Jack Frost nipped at their noses too.