Chestnut Stuffing for Goose

Ingredients

• 1/2 teaspoon finely chopped shallot or onion
• 3 tablespoons butter
• 1/4 pound sausage meat
• 12 canned mushrooms, finely chopped
• 1 cup chestnut purée
• 1/2 tablespoon finely chopped parsley
• Salt, pepper
• 1/3 cup stale bread crumbs
• 24 French chestnuts, cooked and left whole

Instructions

1. Cook shallot or onion with butter five minutes, add sausage meat and cook two minutes.
2. Then add mushrooms, chestnut purée, parsley, and salt and pepper.
3. Heat to boiling point, and add bread crumbs and the chestnuts.
4. Cool mixture before stuffing goose.
5. Chestnut purée is made by cooking the large French chestnuts until soft in boiling salted water, and mashing them through a strainer or potato ricer.