Chestnut Stuffing

Ingredients

• a good-sized, sound shallot
• one tablespoonful of butter
• a quarter of a pound of sausage meat
• ten finely chopped mushrooms
• twelve well-pounded, cooked, peeled chestnuts
• one pinch of salt
• half a pinch of pepper
• half a saltspoonful of powdered thyme
• a teaspoonful of finely chopped parsley
• half an ounce of fresh bread-crumbs
• twenty-four whole cooked and shelled French chestnuts

Method

1. 1

   Chop shallot and heat with butter for three minutes without browning.

2. 2

   Add sausage meat and cook for five minutes, then add mushrooms and chestnuts.

3. 3

   Season and let come to a boil, then add bread-crumbs and whole chestnuts.

4. 4

   Mix carefully and let cool before stuffing the turkey.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 210. The excerpt below is the record exactly as published.

chestnut stuffing described below, then nicely truss the turkey from the wing to the leg; season with a heavy pinch of salt, well sprinkled over. Cover the breast with thin slices of larding pork. Put it to roast in a roasting-pan in a moderate oven for one hour and a half, basting it occasionally with its own gravy. Take from out the oven, untruss, dress it on a hot dish, skim the fat off the gravy, add a gill of broth (No. 99) or consomme (No. 100) to the gravy, let it just come to a boil, strain into a bowl, and send to the table separately. Plain roast turkey is prepared the same, suppressing the stuffing, and roasting it only one hour and fifteen minutes. Chestnut Stuffing. — Peel a good-sized, sound shallot, chop it up very fine, place in a saucepan on the hot range with one tablespoonful of but- ter, and let heat for three minutes without browning, then add a quarter of a pound of sausage meat. Cook five minutes longer, then add ten finely chopped mushrooms, twelve well-pounded, cooked, peeled chest- nuts; mix all well together. Season with one pinch of salt, half a pinch of pepper, half a saltspoonful of powdered thyme, and a teaspoonful of finely chopped parsley. Let just come to a boil, then add half an ounce of fresh bread-crumbs, and twenty-four whole cooked and shelled French chestnuts

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