Roast Turkey with Chestnut Stuffing and Sauce

Ingredients

• fifty large chestnuts
• one pound of veal
• half a pound of salt pork
• half a teaspoonful of pepper
• two tablespoonfuls of salt
• one cupful of stock or water

Method

1. 1

   Clean the turkey and lard the breast.

2. 2

   Boil chestnuts, remove skins, and mash.

3. 3

   Chop veal and salt pork finely.

4. 4

   Mix with half the chestnuts, pepper, salt, and stock.

5. 5

   Stuff the turkey and roast as directed.

6. 6

   Serve with a chestnut sauce made from the remaining chestnuts.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 64. The excerpt below is the record exactly as published.

Roast Turkey with Chestnut Stuffing and Sauce. Clean the turkey, and lard the breast. Throw fifty large chestnuts into boiling water for a few minutes ; then take them up, and rub off the thin, dark skin. Cover them with boiling water, and simmer for one hour \ take them up, and mash fine. Chop one pound of veal and half a pound of salt pork very fine. Add half of the chestnuts to this, and add, also, half a teaspoonful of pepper, two table- spoonfuls of salt and one cupful of stock or water

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