Title: Chestnut dressing  (homestyle)
 Categories: Stuffing
      Yield: 1 Servings
 
           Boiling water
  1 1/2 lb French chestnuts
    1/3 c  Butter
           Salt and pepper
      1 c  Dry bread crumbs
    1/2 c  Milk, scalded
 
  Pour boiling water over chestnuts and let stand 5 minutes; remove
  skin with fingers and a knife. Cook nuts about 1/2 hour in boiling
  salted water. Drain, mash and add butter and seasonings. Pour milk
  over crumbs and add to nut mixture. Mix well, stuff bird. Many of the
  recipes in this collection did not contain amounts or oven
  temperatures. I have typed them in as they appear in the book, typos
  and all.
  
  Depression Era Recipes Patricia R. Wagner ISBN 0-934860-55-6