Spice Stuffings For Turkey Or Large Roasting Chicken Stuffing Recipe
Ingredients
| Gizzard, heart, and liver of the fowl | ||
| Celery stalks | 4 , chopped | |
| Water | 5 Cup (16 tbs) | |
| 2 boxes zwieback | ||
| Cinnamon | ||
| Allspice | ||
| Chestnuts | 3 Pound | |
| Clove | ||
| Butter | 1 pound | |
| Onion | 1 , chopped | |
| 4 eggs, lightly beaten | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Parboil gizzard, heart, and liver until almost tender and chop.
Roll zwieback into fine crumbs.
Cook chestnuts in boiling water to cover until tender, shell while hot, and break meat into large pieces.
Divide butter into four parts.
In one part butter brown chestnuts and transfer to a large kettle.
In second part of the butter brown onions and celery and add to kettle.
Brown chopped gizzard, heart, and liver in the third part of butter and add to kettle.
Finally, brown zwieback crumbs in the last part of the butter and add to kettle.
Gradually stir in water.
Season to taste with cinnamon, allspice, clove, and salt and pepper.
Stir in eggs and cook mixture over low heat, stirring constantly, until thoroughly blended.
Stuff turkey and truss.
For a large chicken, use only half the ingredients.
Roll zwieback into fine crumbs.
Cook chestnuts in boiling water to cover until tender, shell while hot, and break meat into large pieces.
Divide butter into four parts.
In one part butter brown chestnuts and transfer to a large kettle.
In second part of the butter brown onions and celery and add to kettle.
Brown chopped gizzard, heart, and liver in the third part of butter and add to kettle.
Finally, brown zwieback crumbs in the last part of the butter and add to kettle.
Gradually stir in water.
Season to taste with cinnamon, allspice, clove, and salt and pepper.
Stir in eggs and cook mixture over low heat, stirring constantly, until thoroughly blended.
Stuff turkey and truss.
For a large chicken, use only half the ingredients.
Chef
