- home |
- My Recipe Page |
- Add Your Recipe |
- My Settings |
- Sign In |
- Sign Up
1 servings
suggest servings
| 1 1/2 | pound | chestnuts | fresh |
| 1/3 | cup | butter | |
| 1 | x | salt | to taste |
| 1 | x | black pepper | to taste |
| 1 | cup | bread crumbs | |
| 1/2 | cup | milk | scalded |
| 1 | x | water | boiling |
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.
| % Daily Value* | |
| Total Fat 70.0g | 108% |
| Saturated Fat 42.0g | 209% |
| Trans Fat 0.0g | |
| Cholesterol 172mg | 57% |
| Sodium 1331mg | 55% |
| Total Carbohydrate 167.0g | 56% |
| Dietary Fiber 22.0g | 88% |
| Sugars 30.0g | |
| Protein 25.0g | 50% |
| Vitamin A | 42% | Vitamin C | 15% | |
| Calcium | 39% | Iron | 62% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
How is this calculated?| Not a member? You can still rate this recipe! |
+1
|
Note: You must be a member to submit a review. Please Sign in or Sign Up.
Growing up, rhubarb to me was a special treat that my friends and I got from our parents once a year. We didn’t know where it came from, how it was grown and what it even looked like as a plant. ...
There are a few problems with the instructions for this recipe. The instructions never tell you to add the spices (nutmeg and cinnamon) or the vanilla. I had mixed the batter and poured it into the pan when I realized I had not added those items.
Add your comment