• 1 turkey
• 2 lb. chestnuts
• ½ pt. stock

Slit the skins of the chestnuts, cook in boiling water for 15 min., then remove skins. Now stew chestnuts in stock for 1 hr.—drain and chop or sieve them. Add melted butter, egg, seasoning and sufficient cream or milk to moisten the stuffing. Fill the crop of the bird with the chestnut stuffing, and the body of the bird with seasoned sausage meat. Truss the bird for roasting. Cover the b