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

• 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.

REMOVE outer leaves from Brussel sprouts and wash well.

COOK sprouts in a large pot of simmering water (bring water to a boil before adding Brussel sprouts.

SIMMER for 4 to 5 minutes.

DRAIN well and cut in each sprout in half.

HEAT drippings and butter in a heavy skillet.

WHEN bubbling add the sprouts, chestnuts and the mustard seeds.

SAUTÉ over high heat for 3 minutes or more till sprouts are lightly brown stirring occasionally.

ADD the garlic, parsley salt and pepper.

SAUTÉ a further minute or two.

SERVE in a preheated dish.