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Chestnut Stuffing

INGREDIENTS: Dried chestnuts - 100 g (3* oz) soaked overnight, Fresh breadcrumbs - 100 g (3* oz), Onion - 2 tsp finely grated, Ground nutmeg - * tsp, Parsley - 2 tbsp chopped, optional, Salt and freshly ground pepper, Butter - 50 g (2 oz) melted, Single cream.

COOKING: 1. Drain chestnuts. Cook in boiling water until tender, about 20-30 minutes. Drain and mince or chop chestnuts finely. Mix with breadcrumbs, onion, nutmeg, parsley and seasoning. Bind with melted butter and single cream. Use as required.
2. Alternatively use 225 g (8 oz) shelled, fresh chestnuts instead of dried.