- 2 1/2 pounds [1.13 kg] fresh chestnuts
- Cold water
- 8 ounces [227 g] lean salt pork [boiled for 5 minutes, then rinsed]
- Turkey giblets
- 4 ounces [113 g] stale bread crumbs
- 1 cup [250 mL] milk
- 2 tablespoons [30 mL] minced parsley
- 2 eggs, slightly beaten
- Salt and pepper, to taste
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- Using a well serrated knife, make a fine cut, from base to top on one side, from top to base on the other, all around chestnuts.
- Transfer chestnuts into a saucepan filled with cold water; bring to a boil and simmer for 6 to 7 minutes.
- Drain chestnuts; peel both, outside and inside 'skins', while still hot.
- Boil chestnuts for 30 minutes more.
- Meanwhile, into a clean saucepan, boil salt pork for 5 minutes; then rinse.
- Mince salt pork, as finely as possible.
- Mince turkey giblets, as finely as possible.
- Soak bread crumbs into milk; press to remove excess liquid.
- Mix together minced salt pork and turkey giblets, drained soaked bread and minced parsley; mix in beaten eggs.
- Salt and pepper.
- Delicately mix in drained peeled chestnuts.
- Leave to cool completely, before using stuffing.
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