Chestnut stuffing
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 15 | To 20 lb. Turkey | |
| 1 | To 2 loafs of white bread | |
| 3 | To 4 medium chopped onions | |
| 1 | pack | Fresh mushrroms |
| ½ | To 1 lb. bulk sausage | |
| 1 | To 2 lbs of Chestnuts | |
| 2 | 4 raw eggs Salt and Pepper Poultry seasoning | |
Directions
The amounts depend on the size of turkey...
To cook chestnuts, make an x cut on the top of each chestnut, put under the broiler until the cut (x) on top opens up- ~15 min. Peel the chestnuts while they are still hot (you will probably burn your fingers a little but they are easier to peel when hot then cold).
When all peeled, chop up the chestnuts and set aside.
Back to the stuffing... Saute onions and mushrooms together in margarine. Cook sausage separately and drain. In large bowl break bread into thumb-size pieces. Use 1½ loaves of bread; reserve rest of bread to see if needed later.
Add onions, mushrooms and sausage to bread mix well. Add chestnuts to bread mix. Then add raw eggs to mixture. Here is the real trick: add enough eggs to make the mixture just gooey enough to stuff- not too gooey or you won't want to eat it (remember the turkey will also add juices to moisten up the stuffing some). If you add too many eggs, add more bread.
Add Salt and pepper and poultry seasoning to taste, mix well! Stuff the turkey right before cooking.
This recipe might seem hard, but it you try it, it will be well worth it!
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~-- GEcho 1⅑+
* Origin: Renzo's Roost, Hamilton, Ont. (1:244/118) From: Helen Peagram
Date: 12-11-95
Subject: [⅔] No Receipe :(
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Patti Baechle
Submitted By HELEN PEAGRAM On 12-11-95