Aunt Lydia's Stuffing

Added by Sarah Schipul

90 minutes prep / 75 minutes cooking
serves 20-25

	giblets and neck of the turkey
4	pork chops
1 loaf	stuffing bread
1/2 package	stuffing mix	(optional)
5	eggs
2	onions	chopped
4 stalks	celery	chopped
1 stick	butter
	lots of pepper
	salt to taste
	poultry seasoning
1 lb	chestnuts

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1.	You boil the chestnuts. Try to make a small slice in the top of each chestnut. Cover with water. Bring to a boil. Then reduce heat and simmer for 25 minutes. Peeling them is the hard part. You need a small sharp knife and you need to peel them while they are still fairly hot. As they cool off, they get harder to peel. Discard any that are really dark in color and don't look like the rest. Have someone help you with this. It can be done a day or so earlier. After peeling, keep the chestnuts in the fridge.
2.	Cover the giblets, neck and pork chops with water and simmer 1 hour. Save the liquid they cooked in.
3.	Remove the meat from the bones and chop. Moisten the stuffing mix with the saved liquid. Add the eggs to the meat and then mix in the stuffing mix.
4.	Sauté the onions and celery in the butter. Add to the meat mixture. Season with salt and pepper and spice mix. Stir in the chestnuts.
5.	Spray a casserole dish with Pam and fill with the stuffing. Bake covered at 350 for 1 hour. Uncover and bake 10 to 15 min longer so the top browns a little.

from Aunt Lydia