Spice Stuffings For Turkey Or Large Roasting Chicken Stuffing Recipe

Summary

CuisineCourse
Main Ingredient

Ingredients

 Fowl gizzard1
 Fowl heart1
 Fowl liver1
 Celery stalks4 , chopped
 Water5 Cup (80 tbs)
 Zwieback16 Ounce (Two 8 Ounce Boxes)
 Cinnamon1 Tablespoon
 Allspice1 Tablespoon
 Chestnuts3 Pound
 Clove1
 Butter1 Pound
 Onion1 , chopped
 Eggs4 , 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.
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