Goose Stuffing (Chestnut)
A dish where finely chopped shallot and butter do the work.
contains glutencontains dairycontains meat
Ingredients
US
Metric
- 7 ml finely chopped shallot
- 44 ml butter
- 115 g sausage meat
- 12 canned mushrooms, finely chopped
- 240 ml chestnut purée
- 80 ml stale bread crumbs
- 7 ml finely chopped parsley
- 24 French chestnuts cooked and left whole
- Salt and pepper
Make it lactose-friendly
- 3 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Cook shallot with butter five minutes, add sausage meat, and cook two minutes, then add mushrooms, chestnut purée, parsley, and salt and pepper. Heat to boiling-point, add bread crumbs and whole chestnuts. Cool mixture before stuffing goose.
- ROAST TURKEY GARNISHED FOR SERVING.—_Page 254._ ]
- DUCK STUFFED AND TRUSSED FOR ROASTING.—_Page 257._ ]
- STUFFED EGG PLANT.—_Page 293._ ]
- PURÉE OF SPINACH.—_Page 300._ ]
Nutrition (estimated, per serving)
| Calories | 230 |
|---|---|
| Protein | 2.5 g |
| Fat | 3.9 g |
| Carbs | 50.1 g |
| Fiber | 3.4 g |
| Sodium | 83 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States