Herb, Mushroom, and Chestnut Forcemeat

This is a forcemeat, not a standard poultry stuffing. It should be used with a boned bird—a small turkey, a chicken or a capon— and then sliced along with it.

This recipe was suggested by Hubert Keller, a partner and the chef at Fleur de Lys restaurant in San Francisco, one of the country’s finest French dining rooms. Mr. Keller is Alsatian and he was trained at the famous Auberge de L’il.