Meat
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
- Cook shallot or onion with butter five minutes, add sausage meat and cook two minutes.
- Then add mushrooms, chestnut purée, parsley, and salt and pepper.
- Heat to boiling point, and add bread crumbs and the chestnuts.
- Cool mixture before stuffing goose.
- 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.