Tyrone Power's grandson joined us for the special last minute Thanksgiving episode!
Tyrone Power came from a long dynasty of performers. His father was a character actor in silent film and many other relatives performed on the state. Tyrone became the most famous in his long family line and spent most of his career at Twentieth Century Fox where he starred in films like "Blood and Sand", "The Razor's Edge" and "Nightmare Alley". He is vastly underrated compared to his contemporaries and his work is really worth discovering.
The recipe originally comes from the book "Paul Denis' Celebrity Cook Book Recipes by Famous People" from 1952.
1 quart chestnuts
1 pint breadcrumbs
¼ cup butter, chicken fat or lard
1 tsp. salt
1 egg, well beaten
¼ cup chopped celery
2 tsp. poultry seasoning
Make a gash in each chestnut. Place in an iron skillet with 1 tablespoon butter, and shake over hot flame for a few minutes. Place chestnuts in oven for 10 minutes. Then remove shells and skins. Cover the blanched chestnuts with boiling salt water and cook until tender. Strain and put through a ricer. Add rest of ingredients and mix well.
Angie Schneider is a board member of The Hollywood Heritage Museum and collects memorabilia on Mary Pickford and Theda Bara. She blogs at “Tinsel and Stars" and is currently writing a cookbook on the recipes of Pickfair.
TK Power is the grandson of Tyrone Power.
The Final Product
The stuffing turned out well. It is a pretty simple recipe and should go well with your Thanksgiving feast.
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