Chestnut Stuffing

Ingredients

• 1 table-spoonful of butter
• Jib. of sausage-meat
• ten finely-chopped mushrooms
• twelve well-pounded cooked peeled Chestnuts
• 1 pinch of salt
• J pinch of pepper
• J saltspoonful of powdered thyme
• 1 teaspoonful of finely-chopped parsley
• Joz. of sifted breadcrumbs
• twenty-four whole cooked and shelled Chest- nuts

Method

1. 1

   Peel and chop shallot, heat with butter for 3 minutes.

2. 2

   Add sausage-meat and cook for 5 minutes.

3. 3

   Mix in mushrooms and pounded Chestnuts, season with salt, pepper, thyme, and parsley.

4. 4

   Boil, then add breadcrumbs and whole Chestnuts.

5. 5

   Mix gently and let cool.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 309. The excerpt below is the record exactly as published.

Chestnut Stuffing. — (1) Peel a good-sized, sound shallot, chop it up very fine, place it in a saucepan on the hot range with 1 table-spoonful of butter, and heat it for three minutes without browning ; then add Jib. of sausage-meat, and cook for five minutes longer. Add ten finely-chopped mushrooms and twelve well-pounded cooked peeled Chestnuts, and mix all well together, seasoning with 1 pinch of salt, J pinch of pepper, J saltspoonful of powdered thyme, and 1 teaspoonful of finely- chopped parsley. Let this come to a boil, add Joz. of sifted breadcrumbs and twenty-four whole cooked and shelled Chest- nuts

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