Chestnut Stuffing

Ingredients

• Peel a sound good-sized shallot
• one tablespoonful of butter
• one-four pound of sausage meat
• ten finely chopped mushrooms
• a dozen well pounded cooked peeled chestnuts
• one pinch of salt
• half inch of pepper
• one-half saltspoon of powdered thyme
• one teaspoonful of finely chopped parsley
• one half ounce of sifted bread crumbs
• twenty-five or thirty whole cooked and shelled chestnuts

Method

1. 1

   Chop shallot and heat with butter for three minutes.

2. 2

   Add sausage meat and cook for five minutes.

3. 3

   Add mushrooms and chestnuts, season, and mix in bread crumbs.

4. 4

   Allow to cool before use.

Nutrition per serving

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 24. The excerpt below is the record exactly as published.

CHESTNUT STUFFING— Peel a sound good-sized shallot, chop it up fine, place it in a saucepan on a hot fire with one table- spoonful of butter and heat it for three minutes without brown- ing. Then add one-four pound of sausage meat and cook for five minutes longer. Add ten finely chopped mushrooms and a dozen well pounded cooked peeled chestnuts and stir all well togeth- er, season with one pinch of salt, half inch of pepper, one-half saltspoon of powdered thyme, and one teaspoonful of finely chopped parsley. Let this come to a boil, add one half ounce of sifted bread crumbs and twenty-five or thirty whole cooked and shelled chestnuts

Cook this with the app: pantry check, scaling, and the assistant.