Chestnut Stuffing

2 oz. bacon, chopped
4 oz. fresh white bread crumbs
1 teaspoon chopped parsley
1 oz. melted butter
grated rind of 1 lemon
8 oz. chestnut puree *
salt and pepper to taste
1 egg, beaten

Fry bacon gently for 3 to 5 minutes until crisp. Drain the bacon and add the rest of the ingredients, binding with the beaten egg. This stuffing is suitable for a 10 lb. turkey. Increase measurements as needed.

* recipe follows

Chestnut Puree

Using fresh chestnuts - snip the brown outer skins with a pair of scissors or sharp knife. Place the chestnuts in a pan of boiling water for 3 to 5 minutes. Lift out a few at a time and peel off both the brown and inner skins.

Gently simmer the peeled chestnuts in a little chicken stock until tender, about 35 to 40 minutes. Puree.

1 lb. of fresh chestnuts will yield approximately 14 oz. of unsweetened puree.

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