Goose Stuffing (Chestnut)
- 1/2 tablespoon finely chopped shallot
- 3 tablespoons butter
- 1/4 pound sausage meat
- 12 canned mushrooms, finely chopped
- 1 cup chestnuts puree
- 1/3 cup stale bread crumbs
- 1/2 tablespoons finely chopped parsley
- 24 French chestnuts cooked and left whole
- Salt and pepper
Cook shallot with butter five minutes, add sausage meat, and cook two minutes, then add mushrooms, chestnut puree, parsley, and pepper and salt. Heat to boiling point add bread crumbs and whole chestnuts. Cool mixture before stuffing goose.
Submitted by Aug 14, 2009
15 min
30 min
45 min