Stuffing for Poultry

Ingredients

• two handfuls of rice
• ten or twelve chestnuts
• one pan full of pistachio nuts
• one handful of currants
• four ounces of butter
• season with pepper
• season with salt
• a little ground cinnamon

Method

1. 1

   Parboil rice, mix with chestnuts, nuts, and currants.

2. 2

   Stir in butter and seasonings until well combined.

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 26. The excerpt below is the record exactly as published.

STUFFING FOR POULTRY— Put two handfuls of rice into a saucepan of water and parboil it, mix in ten or twelve chestnuts peeled or cut into small slices, one pan full of pistachio nuts and one handful of currants. Put the mixture in a saucepan with four ounces of butter, stir it well over the fire until thor- oughly incorporated, 'season with pepper and salt and if liked a little ground cinnamon, and it is then ready for use. This stuff- ing is used for turkeys and other birds or anything else that is roasted whole. STUFFING FOR POULTRY GALANTINE— Cut into squares three pounds of cooked flesh of either ducks or fowls; peel and chop two hard boiled eggs and one medium-size onion. Mix all of these together with three breakfast cupfuls of stale breadcrumbs, three well beaten eggs and one-half cupful of poultry fat that has been warmed; season to taste with pepper, salt and sage. After the force meat has been spread in the boned duck, or other bird, about one cupful of chopped jelly strewn over it will be an improvement and will set in the force meat. STUFFING FOR RABBITS— Peel two onions and boil, when they are tender drain and mince them. Chop one-half pound pickled pork and few fine herbs, stir them in with the onions, then stir in the yolks of two eggs and add a sufficient quantity breadcrumbs to make it fairly consistent. Season to taste with pepper and salt, using a very little of the latter on account of the salt in the pork. Then stuffing is ready for use. STUFFING FOR A SUCKLING PIG AND 'POSSUM— Put two tablespoonfuls of finely chopped onions into a saucepan with one teaspoon of oil. Toss them over the fire for five or six minutes, add eight ounces of rice boil in stock, an equal quantity of sausage meat, four or five ounces of butter, a small quantity of mince parsley, and pepper and salt to taste. Turn the mixture into a basin and add three eggs to make the whole into a stiff paste. It is then ready for use. 44 POULTRY, POULTRY DRESSING, ETC. STUFFING FOR TURKEY (ROASTED)— To one pound of sifted breadcrumbs add one-half pound of butter, one pound of boiled and mashed potatoes and a little summer savory rubbed to a fine powder, add sufficient eggs to stiffen and season with salt

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