Chestnut Stuffing for Turkey

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 1 qt. large chestnuts
  • 1 pt. bread crumbs or hot mashed sweet potatoes
  • ¼ cup butter
  • 1 teaspoon salt
  • ½ teaspoon parsley, chopped
  • 1 egg
  • The liver, chopped fine


    Shake chestnuts, in each of which a gash has been cut in the shell, in a tablespoon of melted butter, then set in the oven five or ten minutes. Remove the shells and inner skin together, and cook until tender in boiling, salted water. Drain and pass through a ricer. Add the rest of the ingredients and mix well, and additional seasonings, as onion or lemon juice and chopped parsley, according to taste. If a moist dressing be preferred, add cream or stock.