Chestnut Stuffing
From Common-sense papers on cookery, 1880
Truffles are the best stuffing but are expensive.
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Common-sense papers on cookery (1880) by A. G. Payne, page 84. The excerpt below is the record exactly as published.
chestnut stuffing and chestnut sauce. For a large turkey, take about sixty chestnuts and slit the skins, and fry them for a short time in a little butter in a frying-pan till their husks 208 Common-sense Cookery. come off easily. Then boil the chestnuts in some good strong stock till quite tender ; take one-half and pound it in a mortar, with a little pepper and salt and scraped fat bacon ; stuff a turkey with this and an equal quantity of ordinary veal stuffing or sausage- mea
Cook this with the app: pantry check, scaling, and the assistant.