Chestnut Stuffing

Ingredients

• Peel a good sized, sound shallot
• 1 tablespoon, of butter
• 1/4 lb. of sausage meat
• 10 finely chopped mushrooms
• 12 well pounded, cooked, peeled chestnuts
• one pinch of salt
• half a pinch of pepper
• J/^ saltspoon of powdered thyme
• a teaspoon of finely chopped parsley
• Y1 ounce of fresh bread crumbs
• 24 whole, cooked and shelled, French chestnuts

Method

1. 1

   Heat shallot in butter without browning, add sausage meat, cook, then add mushrooms and chestnuts.

2. 2

   Season and mix with bread crumbs.

3. 3

   Stuff turkey with the mixture.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 39. The excerpt below is the record exactly as published.

Chestnut Stuffing for Turkey. Shell 1 pint of large chestnuts; pour on boiling water and remove the inner skin. Boil in salted water, or stock until soft. Mash fine and mix with them 1 cup of fine rolled crackers. Season with 1 teaspoon of salt, 1 saltspoon of pep- per and 1 teaspoon of chopped parsley. Moisten with 1-3 cup of melted butter. This stuffing is especially nice for quail. Mrs. H. E. Blossom. Chestnut Stuffing. Peel a good sized, sound shallot, chop it up very fine, place in a saucepan on the hot range, with 1 tablespoon, of butter, and let heat for 3 minutes without browning. Then add !4 lb. of sausage meat. Cook 5 minutes longer, then add 10 finely chopped mushrooms, 12 well pounded, cooked, peeled chestnuts; mix all well together season with one pinch of salt, half a pinch of pepper, J/^ saltspoon of powdered thyme and a teaspoon of finely chopped parsley. Let just come to a boil, then add Yi ounce of fresh bread crumbs and 24 whole, cooked and shelled, French chestnuts

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