CHESTNUT STUFFING
from : The Table : how to buy food, how to cook it, and how to serve it.
By Alessandro Filippini. Rev. Ed. New York : Charles L. Webster & Company, 1891.
from : Thanksgiving by the (Cook)Book.

Peel a good-sized, sound shallot, chop it up very fine, place in a saucepan on the hot range with one tablespoonful of butter, and let heat for three minutes without browning, then add a quarter of a pound of sausage meat. Cook five minutes longer, then add ten finely chopped mushrooms, twelve well-pounded, cooked, peeled chestnut; mix all well together.

Season with one pinch of salt, half a pinch of pepper, half a saltspoonful of powdered thyme, and a teaspoonful of finely chopped parsley. Let just come to a boil, then add half an ounce of fresh bread crumbs, and twenty-four whole cooked and shelled chestnuts; mix all well together, being careful not to break the chestnuts. Let cool off, and then stuff the turkey with it.

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Updated 18 May, 2005