mix together the sausage meat and chestnut puree.
at all the parsley finely chopped.
add salt and pepper.
very finely chop the 2 onions and add.
finely chop 2 cloves of garlic and add.
crush 2 cloves of garlic and add.
mix the stuffing together with your hands untill it is all one colour.
1. Saute onions, apples and celery, until soft, butter over low heat. Set aside to cool.
2. Combine stuffing mix, chopped chestnuts, onion/celery/apple mix.
3. Mix in broth ( or water if using as in-turkey stuffing) and gently toss.
4. If baking in the turkey ( water used)-stuff as usual. If you are baking ( broth used) the stuffing in a casserole then bake for about 30-45 minutes or until done.
he skin. Fill cavity with stuffing, being careful not to overstuff
Melt 2 tablespoons of butter in a saucepan.
Add the onion and celery and saute over medium heat until tender, 5-6 minutes.
Add the chestnuts and mushrooms and saute for 2-3 minutes.
Add the water and remaining margarine, bring to a boil.
Stir in the bag of stuffing and mix well.
Cover, remove from heat and let stand 5 minutes.
he stuffing.
Stuff the Lamb as follows: To the Chestnut puree
he flat side of each chestnut. Simmer, covered with water, in
he flat side of each chestnut and bake 15 to 20
Mix all ingredients (except stuffing and margarine) together in a 2 quart casserole.
Top with stuffing mix, combined with 1/2 cup margarine.
Bake at 350 for 1/2 hour or until bubbly.
owl, add both bags of stuffing mix.
Chop the onions
he chicken broth until the stuffing is evenly moist.
Rinse
into the bottom of each chestnut using a sharp knife, trying
For the wild rice stuffing: Wash rice thoroughly and steam
prinkling 2/3 cup of stuffing mix on the bottom & then
nd pepper; add to the stuffing. Stir to combine, and adjust
hours or overnight.
CHESTNUT SAUCE:
Stir all topping
Melt butter in large skillet.
Add onions and cook over medium heat until soft.
Remove from heat and pour into bowl; add chestnuts.
Cook sausage in same skillet until brown, breaking up with a fork.
Remove most of the fat.
Add sausage to chestnut mixture.
Add remaining ingredients and toss lightly.
Makes about 5 (1/2) cups.
br>Stuff opossum with opossum stuffing (stuffing recipes next); sew opening or fasten
rackers, butter and heaped tablespoon chestnut puree in a food processor
owl and add the focaccia stuffing. Set aside.
Preheat oven
roth if you feel the stuffing is too dry).
Oil