CHESTNUT STUFFING WITH EGG

Preparation Method :

• Put the chestnuts in a 6 cups casserole dish (Dutch oven) and cover with boiling water.
• Allow to stand for 5 minutes. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape.
• Cook on Full for 25 minutes or until the chestnuts are tender. Drain and allow to cool. Break up into small pieces.
• Grease a 6 cups dish with the butter or margarine. Heat, uncovered, on Full for 2 minutes.
• Add the onion. Cook, uncovered, on Full for 4 minutes, stirring once.
• Mix in the chestnuts, nutmeg, breadcrumbs, salt and egg. Bind together with the cream. Use when cold.