TRADITIONAL OLDE ENGLISH CHESTNUT STUFFING FOR TURKEY OR GOOSE

facebook share image   twitter share image   pinterest share image   E-Mail share image



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

There are no comments yet!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #cuisine     #preparation     #for-1-or-2     #main-dish     #european     #one-dish-meal     #number-of-servings     #4-hours-or-less