Title: Chestnut stuffing for poultry
 Categories: Penndutch, Poultry
      Yield: 1 Servings
 
      1 qt Chestnuts
    1/4 c  Shortening **
      1 ea Egg, well beaten
      2 ts Poultry seasoning
      1 pt Bread crumbs
      1 ts Salt
    1/4 c  Celery, chopped
 
  ** butter, chicken fat, or lard.
  Make a gash in each chestnut, place in an iron skillet with 1 Tbsp 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.