Chestnut Stuffing

Preparation info

    • Difficulty

      Medium

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Ingredients

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

Method

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.