gluten-freesoy-free
Turkey Chestnut Stuffing
From Harper's cook book encyclopædia, 1902
Serves 8
Roasting time is 1.5 to 2.5 hours depending on size.
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 321. The excerpt below is the record exactly as published.
a piece of butter the size of an egg. Season with salt, pepper, and summer-savory. Add to this a dozen or more oysters, whole, and it will be very fine. Some cooks add to the stuffing large chest- nuts boiled in a saucepan to burst the skins ; they are then boiled in very salt water or stock ; then mixed with the stuffing whole. See also Force-meats. Turkey, Chestnut Stuffing for. — Take as many sound chestnuts as will completely fill the body of the bird. Make a small gash with a sharp knife in the outer skin to keep them from bursting, throw them into plenty of fast-boiling water, and let them boil until soft. Drain and dry them, and peel off the outer and the inner skin ; look them over carefully, and reject any decayed or mouldy nuts. Fill the turkey’s crop with good veal force - meat, afterwards fill the body of the bird with the boiled chestnuts and the liver, and sew it up securely. Put it down to roast, and baste liberally. Serve with brown gravy, and either bread sauce or onion sauce. The brown sauce may be made with the turkey giblets as follows : Mince the heart and gizzard, and let them simmer gently for an hour or more. Skim the liquor, strain it, thicken with a little brown thickening, and season with pepper and salt. Add a glassful of claret — which may be omitted if not desired — and a table- spoonful of mushroom catsup
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