Best Traditional Olde English Chestnut Stuffing For Turkey Or Goose Recipes

TRADITIONAL OLDE ENGLISH CHESTNUT STUFFING FOR TURKEY OR GOOSE

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

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

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

BEST CHESTNUT STUFFING

Best Chestnut Stuffing image

I fell in love with this stuffing as a kid, if you can find jarred chestnuts you can skip the roasting step. Although you can stuff a 16-18 lb turkey with this stuffing, I recommend that you bake it separately.

Provided by davidfitwe

Categories Long Grain Rice

Time 2h

Yield 9 cups, 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 lb fresh chestnuts
1 1/2 lbs ground beef
1/2 lb bulk pork sausage
1 cup onion
1 cup celery
3 1/2 cups turkey broth or 3 1/2 cups chicken broth
1 cup long grain rice
1 cup raisins (golden preferred)
1/2 cup almonds or 1/2 cup pine nuts
2 tablespoons turkey drippings or 2 tablespoons chicken drippings
1 1/2 teaspoons salt
2 teaspoons cinnamon (this is never enough)
1/4 teaspoon pepper
2 eggs

Steps:

Cut slash in chestnuts with sharp knife.
Roast on a baking sheet in 450 degree oven for 5-6 minutes (up to 15 minutes if needed); cool.
Peel and coarsely chop.
In a large skillet cook beef, sausage, onion, and celery till meat is browned and vegetables are tender.
Drain off fat.
Add 3 Cups of broth, chestnuts, uncooked rice, raisins, nuts, drippings, salt, cinnamon, and pepper.
Cover, simmer 30 minutes or until rice is cooked stir to prevent burning.
Remove from heat.
Combine remaining 1/2 c broth and eggs; stir into meat mixture.
Bake covered in a 3 qt casserole at 325 degrees for 30-35 minutes.

Nutrition Facts : Calories 1195.9, Fat 50.6, SaturatedFat 16.2, Cholesterol 261.9, Sodium 1150.2, Carbohydrate 125.3, Fiber 5.6, Sugar 24.6, Protein 59.9