Chestnut and Sausage Stuffing

This is the traditional stuffing for turkey. It is simple to make and adds a delicious flavour to the bird.

STUFFING FOR ONE 10-12 LB. TURKEY

1

½ lb. chestnuts, peeled 1 pint beef stock

1 celery stalk, chopped

2 teaspoon salt

teaspoon pepper

2 tablespoons butter

1 large onion, finely chopped

8 oz. pork sausage meat

3 oz. fresh white

breadcrumbs

2 eggs, lightly beaten

Put the chestnuts, stock, celery, salt and pepper in a medium-sized saucepan over moderate heat. Simmer for 1 hour, or until the chestnuts are tender and have absorbed all the stock. Transfer the chest-nuts and celery to a medium-sized

mixing

Chestnuts in syrup, Chestnut Compote makes a rich dessert, served with sponge fingers and whipped cream.

bowl and allow to cool. Crumble the chestnuts into small pieces, or mash through a coarse strainer.

In a small saucepan, melt the butter over moderate heat. Add the onion and sausage meat and cook for 8 minutes. Remove the pan from the heat and allow the sausage mixture to cool. Add the breadcrumbs and eggs to the chestnuts along with the onion and sausage meat and mix well with a spoon.

Use the stuffing as required.

Chestnut Soup

This thick and creamy soup, garnished with fried apple slices and parsley, makes a warming dish for winter.

lg lb. chestnuts, peeled

1 small onion, sliced

1 carrot, scraped and sliced ½ pints chicken stock

½ teaspoon salt

½ teaspoon freshly ground black pepper

1 teaspoon cornflour

mixed with

1 tablespoon milk

2 tablespoons single cream

1 tablespoon butter

1 cooking apple, peeled, cored and sliced

1 tablespoon chopped parsley

Place the chestnuts in a large saucepan with the onion, carrot, stock, salt and pepper. Cover the pan and simmer over low

heat for 1 hour, or until the chestnuts are completely soft.

Strain the chestnut mixture, mashing it through the strainer with a wooden spoon, and return it to the saucepan.

Alternatively, puree the mixture in a food mill or blender.

If the soup is too thin, add the cornflour mixture and stir in well. Add the cream and reheat the soup slowly over low

heat.

To make the garnish, melt the butter in a medium-sized frying-pan over moderate heat. Add the apple slices and fry them

until they are golden brown. Add them to the soup, and sprinkle the top with the parsley.

Serve at once.

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