Chestnut Stuffing


  • Goose liver, chopped fine
  • 3 apples, peeled, quartered
  • 1 large onion, chopped fine
  • ½ cup black raisins
  • Butter
  • Salt and pepper
  • 2 lbs. chestnuts


Cook chestnuts in boiling water for 20 minutes, remove the shell and brown skin while hot, and grate. Fry liver in butter and onion. Mix all ingredients and stuff fowl.