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Brussels Sprouts With Chestnuts vegetables, christmas 3 packages (10 oz) frozen Brussels sprouts 1/2 pound cooked shelled chestnuts butter salt; pepper and nutmeg 1/4 cup turkey or chicken stock 1/2 cup dry breadcrumbs Place Brussels sprouts in steamer basket over hot water and steam briefly. Drain while still bright green and firm. Plunge immediately into cold water and drain well. In buttered casserole, place Brussels sprouts in alternate layers with chestnuts, dotting each layer with butter and sprinkling with salt, pepper and nutmeg to taste. Moisten with stock. Top with layer of breadcrumbs and dot with additional butter. Store, covered, in refrigerator overnight. Bring to room temperature about 30 minutes before baking and reheat, uncovered, in 325şF oven for about 35 minutes. To cook chestnuts, make slits in skins with sharp knife. Cover with boiling water and cook until tender. Remove outer shell and inner skins. Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Contributor: Canadian Living Merry Christmas Cookbook. Yield: 10 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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