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Chestnuts are a traditional stuffing ingredient and can usually be found fresh in November.

Source: Martha Stewart Living, November 1999



Cook's Notes

To peel a fresh chestnut, score the flat side with an "X." Simmer the chestnuts in water, or roast at 350 degrees, until shells begin to curl. Using a paring knife, remove shells and skins while chestnuts are hot.

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  • granmaboat3083013
    18 DEC, 2007
    I left out the cream, cognac, and watercress. Used bread croutons in a pkg. Added sauteed onions and the chicken gizzards. Cooked inside the bird. yummy. Think I'll add mandrin oranges next time.

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