Originally Published:
St. Andrew's, 1977
Original Images:

For Turkey, etc.

1 lb. chestnuts
1 Cup dry bread crumbs
1 pint oysters
1/2 Cup melted butter
1/4 tsp. pepper
1 tsp. salt
1/4 Cup cream
2 Tbsp. chopped parsley
1/2 Cup chopped celery
1 Tbsp. grated onion

Drop chestnuts into boiling salted water; cook until tender; shell and chop fine by hand. Drain oysters (reserve liquor) cook lightly in melted butter. Add remaining ingredients, including oyster liquor. May be roasted in bird, or covered with buttered crumbs in casserole and baked in slow oven until brown.