CHESTNUT STUFFING FOR POULTRY
One pint fine bread crumbs, one pint shelled and boiled French chestnuts chopped fine, salt, pepper, and chopped parsley to season, one-half cup melted butter.
One pint fine bread crumbs, one pint shelled and boiled French chestnuts chopped fine, salt, pepper, and chopped parsley to season, one-half cup melted butter.