TYRONE POWER’S

TURKEY STUFFING

1 quart chestnuts

1 pint breadcrumbs

¼ cup butter, chicken fat or lard

1 tsp. salt

1 egg, well beaten

¼ cup chopped celery

2 tsp. poultry seasoning

Make a gash in each chestnut. Place in an iron skillet with 1 tablespoon butter, and shake over hot flame for a few minutes. Place chestnuts in oven for 10 minutes. Then remove shells and skins. Cover the blanched chestnuts with boiling salt water and cook until tender. Strain and put through a ricer. Add rest of ingredients and mix well.

— Tyrone Power