Roast Turkey, with Chestnut Stuffing

Ingredients

• a turkey
• fifty large French chestnuts
• three table-spoonfuls of butter
• a table-spoonful of salt
• half a tea-spoonful of pepper

Method

1. 1

   Shell and blanch chestnuts, boil in water for half an hour.

2. 2

   Mix with butter, salt, and pepper, stuff into turkey, and roast as directed.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 89. The excerpt below is the record exactly as published.

ROAST TURKEY, WITH CHESTNUT STUFFING. Draw and clean the turkey as previously directed. Shell and blanch fifty large French chestnuts, and boil them half an hour in water enough to cover. Drain off the water, and add to the nuts three table-spoonfuls of butter, a table-spoonful of salt, and half a tea-spoonful of pepper. Mix well, and place them in the turkey. Truss and roast the fowl as directed in the preceding recipe. When done, serve with CHESTNUT SAUCE. Thirty French chestnuts. One pint of water. One tea-spoonful of salt. One-quarter tea-spoonful of pepper. One table-spoonful of butter. One table-spoonful of flour. Shell and blanch the nuts, boil until tender, drain thoroughly, and mash them wdth a potato masher. Add the water a little at a time, rub the mixture through a sieve, and cook gently in a sauce-pan for half an hour. Place the butter in a frying-pan, and when hot, add the flour. Cook until the flour is of a dark-brown color, stirring constantly ; then add the chestnut mixture, cook for three or four minutes, and serve in a gravy-boat. BOILED TURKEY, WITH CELERY SAUCE. If a turkey

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