Chestnut Stuffing from Treasured Polish Recipes for Americans by Polanie Club
Cook chestnuts in boiling water for 20 minutes, remove the shell and brown skin while hot, and grate. Fry liver in butter and onion. Mix all ingredients and stuff fowl.
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Ingredients
- 2 lbs. chestnuts
- Salt
- pepper
- Butter
- ½ cup black raisins
- 1 large onion, chopped fine
- 3 apples, peeled, quartered
- Goose liver, chopped fine
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