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Catholic Recipe: Chestnut Stuffing


  • 1 can (3 ounces) broiled chopped mushrooms
  • 1/2 cup butter or margarine
  • 1/4 cup chopped ripe olives
  • 2 Tablespoons chopped parsley
  • 1/4 cup chopped celery
  • 1-1/2 cups boiled chestnuts, mashed
  • 1-1/2 cups cooked rice
  • 1/4 cup milk
  • salt and pepper
  • Details

  • Yield: stuffing for 5-6 pound bird
  • Prep Time: 30 minutes
  • Difficulty: N/A
  • Cost: $$$$
  • For Ages: 11+
  • Origin: USA

Here's a variation to the bread stuffing. The main ingredients are mashed chestnuts and rice. This is a traditional stuffing in some parts of America.


Drain mushrooms; reserve broth. Heat butter or margarine in skillet. Sauté mushrooms, olives, parsley, and celery. Combine mushroom mixture with reserved broth and remaining ingredients. Mix well. Makes enough stuffing for a 5- to 6-pound chicken. Recipe may be doubled for an 8- to 10-pound turkey.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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