Traditional Olde English Chestnut Stuffing for Turkey or Goose

"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."
 
Download
photo by traceyannehall photo by traceyannehall
photo by traceyannehall
Ready In:
1hr 45mins
Ingredients:
7
Yields:
1 turkey-goose
Serves:
1
Advertisement

ingredients

Advertisement

directions

  • 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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Good recipts. I love it
     
  2. Sounds lovely & I WILL try it...soon, however...what is going on with the nutritional data: 660 g of carbs, 5858 calories, say it isn't so!
     
Advertisement

RECIPE SUBMITTED BY

I am a qualified and experienceced cook,chef of many years-my speciallities are world food and game.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes