Chestnut Stuffing

Preparation info
    • Difficulty


Appears in

By Isabella Beeton

Published 1861

  • About


  • 2 lb. chestnuts
  • ¼–½ pt. stock
  • 2 oz.


Slit the chestnuts and bake or boil them for 20 min. Remove shells and skins. Stew the chestnuts till tender in sufficient stock barely to cover them. Rub them through a fine wire sieve. Add the butter, seasoning, flavouring, sugar, and sufficient stock to make a soft dough.

Use for roast turkey, also good with chicken.