dinner
Roasted Turkey Stuffed with Chestnuts
From Popular cook book, 1899
Serve with chestnut sauce and gravy.
Presented as published in 1899. 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
As published
This recipe was extracted from Popular cook book (1899) by Seeman Printery, page 6. The excerpt below is the record exactly as published.
ROASTED TURKEY STUFFED WITH CHESTNUTS. Singe, draw and truss the bird as fcr roasting; peel fifty or sixty chestnuts; blanch them in boiling water until the inner skin can be easily removed and then boil them until soft; drain and chop them very fine; empty two marrow bones
Cook this with the app: pantry check, scaling, and the assistant.