Recipes of the Lost City: Tavern on the Green's Tavern Chestnut Dressing
This is the first Recipes of the Lost City to feature a restaurant that still exists. But I figure the Tavern on the Green of 1950—well before the Warner LeRoy era—was a very different beast than the one we know today. It was owned by the management of the Claremont Inn on Riverside Drive at that point.
This is a recipe for the restaurant's signature Tavern Chestnet Dressing. It's a pretty straightforward formula. Might be worth a try next Thanksgiving.
Tavern Chestnut Dressing
1 pound chestnuts, chopped
1/2 loaf white bread
3 cups water
1/2 cup chopped Virginia ham
1/2 stalk celery, chopped
2 medium onions, chopped
1 tablespoon parsley
Soak bread in 3 cups water. Add chopped ham. Brown celery and onions lightly; add bread and ham together with chestnuts, freshly boiled. Stir throughly. Bake at 300 degrees F for 15 minutes. Serve with your holiday turkey which has been roasted separately after having been stuffed with a stalk of celery and chopped onions and carrots. Top with parsley.
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2 comments:
I believe the chestnuts should be both cooked and shelled first!
This recipe; as many old recipes do, assumes the cook is not ignorant of food and ingredients. No simpleton of days gone bye, would dare eat raw, let alone un-hulled chestnuts!
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