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Chestnut Stuffing for Turkey
From The home cook book, 1905
Serves 12
The forcemeat will swell, so do not pack it in too tight.
Presented as published in 1905. 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
Nutrition per serving
590Calories
8 gProtein
125 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories590 kcal
Protein8.2 g
Carbohydrates125 g
Fiber0.1 g
Sugars0.1 g
Total Fat6.3 g
Saturated Fat1.2 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat2.5 g
Cholesterol0 mg
Sodium74 mg
Potassium1567 mg
Calcium105 mg
Iron3.9 mg
Magnesium118 mg
Phosphorus220 mg
Zinc0.6 mg
Copper1 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate176 mcg
Choline0.3 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 77. The excerpt below is the record exactly as published.
CHESTNUT STUFFING FOR TURKEY Shell two or more quarts of large chestnuts — those called French chestnuts. The quantity must accord with the size of your turkey. Drop them in boiling water and let them cook till the skins are loosened. Rub off the brown skins, drop into boiling salted water and cook till tender. Take from the water and rub at once through a colander. With the mashed nuts mix a handful or two of fine breadcrumbs, moisten to a paste with cream and melted butter, season with salt and pep- per and pack in your turkey. The forcemeat will swell, and therefore do not pack it in too tight. SAUSAGE STUFFING FOR TURKEY Crumble the bread with which you wish to stuff your turkey, moistening it with a little cold water. Add and mix in three- quarters of a pound of home-made or country-made sausage, a couple of tablespoons of melted butter, the juice of an onion, or the onion itself finely chopped, and three tart apples chopped fine. The sausage will have sage, but if you wish add a little more. Stir all together thoroughly, and force into the turkey. ROAST DUCK Singe, draw, and proceed as for "Roast Goose." Orange marmalade is a proper accompaniment for roast domestic duck. Serve with duck a rich brown sauce, into which, at the last moment, a tablespoon of orange marmalade has been stirred. ROAST GOOSE WITH APPLES A bread dressing seasoned with butter, pepper
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