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Method :
Make a small
cut in the skin of each chestnut. Boil the chestnuts in water in a
saucepan for 10 minutes. Drain them. Take the skins off the chestnuts.
Put the chestnuts back in the saucepan with the stock. Cook them slowly
for 45 minutes. Then put them through a sieve. Put the sieved chestnuts,
chopped bacon, chopped onions, breadcrumbs, chopped parsley, grated
lemon peel, salt and pepper into a bowl. Melt the butter in the
saucepan. Add the melted butter to the ingredients in the bowl. Mix
well. In another bowl, beat the egg with a fork. Add the beaten egg to
the other ingredients. Stir well. The mixture must be very thick. If
necessary, add a little of the stock. Fill the turkey with the stuffing.
Do not fill it too full because the stuffing will get bigger during
cooking.
This is very
good with turkey at Christmas or with chicken.
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