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Chestnut Stuffing

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3 1/2 cups chestnuts, blanch
1/4 cup butter
1 teaspoon salt
dash pepper
2 cups seedless raisins
1/2 cup heavy, sweet cream
1 cup bread crumbs, dry
onion seasoning
celery salt


Cook raisins in little water, drain. Cook chestnuts in boiling water until soft. Drain and mash through potato ricer. Add remaining ingredients and mix lightly.

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