1/1 Photo of Traditional Olde English Chestnut Stuffing for Turkey or Goose
1 hr 45 mins
Chef #897162's Note:
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.
My Private Note
Units: US | Metric
- 1mix together the sausage meat and chestnut puree.
- 2at all the parsley finely chopped.
- 3add salt and pepper.
- 4very finely chop the 2 onions and add.
- 5finely chop 2 cloves of garlic and add.
- 6crush 2 cloves of garlic and add.
- 7mix the stuffing together with your hands untill it is all one colour.
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Nutritional Facts for Traditional Olde English Chestnut Stuffing for Turkey or Goose
Serving Size: 1 (1587 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 5858.5
- Calories from Fat 2458
- Total Fat 273.2 g
- Saturated Fat 86.0 g
- Cholesterol 653.7 mg
- Sodium 6135.5 mg
- Total Carbohydrate 659.9 g
- Dietary Fiber 6.6 g
- Sugars 10.3 g
- Protein 182.8 g