Chestnut Stuffing from The Times Cookery Book by Katie Stewart
This stuffing can be used in place of the savoury sausage meat stuffing. Slit the skins on the flat side of the chestnuts and place in a roasting tin. It is better to prepare these a few at a time ...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Cooking tools:
- Paring knife
- Roasting pan
- Oven
Ingredients
- freshly milled pepper
- salt
- pinch mixed spice
- 1½ lb (700 g) pork sausage meat
- turkey liver
- 1½ lb (700 g) dried chestnuts
- 2 lb (900 g) fresh chestnuts or
- 2 tablespoons brandy
- 3 oz (75 g) butter
- 1 small onion
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