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Prep:20, Cook:20
Preparation - Easy
Serves 6

INGREDIENTS:

• 20 roasted CHESTNUTS broken in large pieces (can be bought ready in jars)
• 1 1/2 lbs small BRUSSEL SPROUTS, thoroughly washed
• 1 TBS MUSTARD SEED
• 2 TBS TURKEY DRIPPINGS
• 2 GARLIC cloves minced
• 2 TBS fresh PARSLEY, chopped
• 4 TBS BUTTER
• pinch SALT
• PEPPER, couple of turns with the grinder

 Saucepan, heavy skillet.

METHOD:

1. REMOVE outer leaves from Brussel sprouts and wash well.
2. COOK sprouts in a large pot of simmering water (bring water to a boil before adding Brussel sprouts.
3. SIMMER for 4 to 5 minutes.
4. DRAIN well and cut in each sprout in half.
5. HEAT drippings and butter in a heavy skillet.
6. WHEN bubbling add the sprouts, chestnuts and the mustard seeds.
7. SAUTÉ over high heat for 3 minutes or more till sprouts are lightly brown stirring occasionally.
8. ADD the garlic, parsley salt and pepper.
9. SAUTÉ a further minute or two.
10. SERVE in a preheated dish.

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