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November 21, 2012

From the November 27, 1985 Archives - Thanksgiving Favorites

by Ginger Boyles Princeton Times

PRINCETON — Former reporter Anita Rosen contributed some of the Times employee's favorite Thanksgiving recipes:



Rice Dressing

1 pound fresh chestnuts

1 cup chopped onions

1-2 cups chopped celery

1-2 cups chopped green peppers

2 tablespoons cooking oil

2 cups sliced mushrooms

3 1/2 cups turkey or chicken broth

1 cup yellow or long grain rice

salt and pepper to taste

Cut an X in the flat side of each chestnut. Roast on a baking sheet in 350 degree oven for 25 minutes. Let cool, then peel and chop.

In a sauce pan, cook the onions, celery and green peppers on low heat in cooking oil until tender.

Cook rice in the broth according to the instructions on the bag, then add other ingredients. Stuff in to the cavity of the cooked turkey when ready to serve.

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