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Chestnut Stuffing PDF Print E-mail

KosherEye.com

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by Chef Laura Frankel, author of Jewish Slow Cooker Recipes (Wiley)

Chestnuts are one of those foods that baffle many cooks. They look so appealing and yet represent a culinary puzzle. The method I use below, to cook and remove them from their shell, is easy and foolproof. The combination of these flavors is rich, nutty and slightly sweet.

To Prepare the Chestnuts:

1 pound chestnuts
1/2 cup of water
Olive oil

With a sharp knife cut a small


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