1 qt Chestnuts

    1/4 c  Shortening **

      1    Egg, well beaten

      2 ts Poultry seasoning

      1 pt Bread crumbs

      1 ts Salt

    1/4 c  Celery, chopped

  ** butter, chicken fat, or lard. Make a gash in each chestnut, place
  in an iron skillet with 1 Tbsp of butter and shake over hot flame for
  a few minutes. Place in the oven for 10 minutes. Then remove the
  shell and skins. Cover the blanched chestnuts with boiling salt water
  and cook until tender. Strain and put through a ricer. Add the rest
  of the ingredients and mix well. Source: Pennsylvania Dutch Cook Book
  ~ Fine Old Recipes, Culinary Arts Press, 1936.