This old recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

THE STUFFING is mighty good with roast turkey, chicken, duck or goose. In place of chestnuts, oysters or apples can be substituted. One-half pound chestnuts in the shell makes 1 cup of nut meats.

The recipe’s originally an old one from the Beacon Journal with several improvements.

Polly’s Chestnut Stuffing

1/2 pound chestnuts
3 teaspoons salt
3 cups stale white bread crumbs
1/2 cup onion
1/4 cup celery
1/4 cup green pepper
1/4 cup melted fat–chicken or vegetable shortening
1/2 cup stock or consomme
1 teaspoon poultry seasoning
2 tablespoons chopped parsley
1/8 teaspoon pepper
1 tablespoon port wine (optional)

Place chestnuts slashed on one side in a 400 degree oven for 20 minutes. Remove, cool slightly and remove shells. Simmer in boiling water, to which 1/2 teaspoon salt has been added, for 20 minutes. Drain and cut or break into small pieces. Do not crumble fine.

Put stale dry white bread through food chopper, enough to make the three cups. Don’t use toasted crumbs. Chop onion, celery and green pepper very fine. Place vegetables in a pan with melted fat and cook until onions are tender.

Add bread crumbs, stock or consomme, poultry seasoning, 2 1/2 teaspoons salt, chopped parsley and pepper. Add chestnuts and mix lightly. Place stuffing in a greased baking dish and bake at 375 degrees for 1/2 hour or until lightly browned on the bottom.