Traditional Olde English Chestnut Stuffing for Turkey or Goose |
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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 4 |
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As recepies change over the centuries,and convenience stuffing mixes become more readily available,,,I thought I would put up the traditional English chestnut stuffing recipe for turkey and goose- just remember to 3 parts COOK the goose first,well draining the cavity-and save the lovely goose fat for your roast potatoes, This IS hard-as stuffing a partially cooked bird has no give in it-and burns your hands-so hold it in kitchen paper!, If you DONT pre-cook the goose,the stuffing fills with fat-so don't try it! It DOES keep a turkey lovely and moist,but add the cooking time for the weight of the stuffing accordingly-or alternately (tho' not as tastey) cook the stuffing seperately in a tin,or in balls for an hour. Ingredients:
1 lb coarse sausage meat |
2 spanish strong onions |
4 garlic cloves |
1 bunch fresh parsley |
2 (400 g) cans chestnut puree (unsweetened) |
salt |
pepper |
Directions:
1. mix together the sausage meat and chestnut puree.
2. at all the parsley finely chopped.
3. add salt and pepper.
4. very finely chop the 2 onions and add.
5. finely chop 2 cloves of garlic and add.
6. crush 2 cloves of garlic and add.
7. mix the stuffing together with your hands untill it is all one colour.
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