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Overall Rating: 5 out of 5 5 out of 5
An Amazing Classic **BEST TASTE EVER**, November 19, 2007
Guest ElizabethSkye

"Wow! This recipe has been in my family for generations. The only thing I would suggest is using another two cups of chestnuts, using sweet Georgia onions, and melting the butter on the range top while also browning the onions.

Be sure to stuff both ends of your bird, and don't worry if the stuffing spills over. It ALL tastes GREAT!

ALSO: Consider boiling your chestnuts the night before. This allows them to cool ... Also allows you to take breaks while peeling the skins. Be sure to score them very well before the boil.

ENJOY, Enjoy ENJOY!!! THIS IS an AMAZING *SIMPLE* Classic recipe! Well worth every minute of preparation."

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