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Prep 15 mins
Cook 0 mins
This flavorful recipe will make enough to stuff a 5 pound chicken. Double the recipe for a turkey. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- Shell and blanch chestnuts.
- Force chestnuts, mushrooms and veal through a meat grinder or whirl in the food processor.
- Add remaining ingredients and mix well.