TRADITIONAL OLDE ENGLISH CHESTNUT STUFFING FOR TURKEY OR GOOSE

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Traditional Olde English Chestnut Stuffing for Turkey or Goose image

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.

Provided by traceyannehall

Categories     One Dish Meal

Time 1h45m

Yield 1 turkey-goose, 1 serving(s)

Number Of Ingredients 7

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

Steps:

  • mix together the sausage meat and chestnut puree.
  • at all the parsley finely chopped.
  • add salt and pepper.
  • very finely chop the 2 onions and add.
  • finely chop 2 cloves of garlic and add.
  • crush 2 cloves of garlic and add.
  • mix the stuffing together with your hands untill it is all one colour.

Nutrition Facts : Calories 5858.6, Fat 273.2, SaturatedFat 86, Cholesterol 653.8, Sodium 6135.5, Carbohydrate 660, Fiber 6.6, Sugar 10.4, Protein 182.8

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