Recipe: Thanksgiving Chestnut Stuffing

Hi Harvey,

Here's a recipe for you.

Happy Holiday Cooking,

Betsy

Forum: rec.food.recipes
Date: 1997/11/28
Author: Ian Johnston

Thanksgiving Chestnut Stuffing

Comments: This recipe is known to date back to at least 1910, and we suspect even back to 1860; the point of origin is believed to be Upstate New York. This has been a traditional Thanksgiving recipe in our family for several generations. Note that turkeys have been selectively bred over the passing years, and this recipe is actually now enough for a 20 lb turkey.

Chestnut Dressing for 10 lb. Turkey

1/2 lb. ground beef
2 large onions chopped
4 stalks celery chopped
3 apples chopped
2 eggs
1 tsp. salt
1/3 tsp. sage
2 cups dry breadcrumbs
turkey liver chopped
2 lbs chestnuts
parsley chopped
handful of raisins
pepper

While gathering together ingredients, soak raisins in boiling-hot water. Fry onions, parsley, celery, liver and ground beef until browned. Mix with other ingredients (draining raisins first) and add enough water to make a mushy mixture. Mix well. Salt both turkey cavities well, stuff loosely and sew up. [transcriber's note: it is no longer recommended to actually stuff turkeys, in light of the fact that the stuffing won't be heated up to a high enough temperature to kill off bacteria such as salmonella -- this direction is included for posterity's sake] (I always make extra and bake in a covered casserole.) Bake at 350 deg. F for one hour (when making stuffing outside turkey).

To skin chestnuts: [1]

Drop about 12 at a time into boiling water and leave 4 minutes. Keep hot. Remove 3 or 4 and plunge into cold water to handle. [2] Slit flat side with a sharp knife. [3] Remove shell and husk. Discard any black places. (They must be done while still hot--burns your fingers! But worth it!)

1: A note written at the bottom of the card reads: "Or, microwave 10 at a time on high for 1 and 1/2 minutes, uncovered, turning midway (slash skin first)."

2: A further note: "Works better to pierce the outer skin [3] before boiling, also, don't dip in cold water, and take out one by one."

3: It may be more effective to cut an X shape in the flat side of the chestnut, rather than simply piercing.