Turkey Stuffed—Guatemalan

Ingredients

• a pound of chestnuts
• two loaves of French bread
• two slices of boiled ham
• a chopped sausage
• a tablespoon of capers
• half a cup of tomato catsup
• half a grated onion
• a shaving of garlic
• a teaspoon of finely chopped parsley
• a scant teaspoon of chile pepper
• half a cup of chopped walnuts
• a glass of white wine
• a tablespoon of vinegar
• half a cup of ripe olives
• a tablespoon of currants
• a tablespoon of raisins
• a teaspoon of salt
• three or four beaten eggs

Method

1. 1

   Peel and boil chestnuts, then mash with moistened French bread crumbs.

2. 2

   Add diced ham, chopped sausage, capers, tomato catsup, grated onion, garlic, parsley, chile pepper, and walnuts.

3. 3

   Mix well, add white wine, vinegar, olives, currants, raisins, and salt.

4. 4

   Bind with beaten eggs, fill the turkey, sew up, and roast in the usual way.

Nutrition per serving

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 60. The excerpt below is the record exactly as published.

TURKEY STUFFED— GUATEMALAN Peel and boil a pound of chestnuts. When tender mash with the crumb of two loaves of French bread moistened in water. Add two slices of boiled ham, cut in dice, a chopped sausage, a tablespoon of capers, half a cup of tomato catsup, half a grated onion, a shaving of garlic, a teaspoon of finely chopped parsley, a scant teaspoon of chile pepper, and half a cup of chopped walnuts. When well mixed, add a glass of white wine and a tablespoon of vinegar, half a cup of ripe olives, stoned, a tablespoon each of currants and raisins and a teaspoon of salt. Bind all together with three or four beaten eggs

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