This recipe has been in my family since the time of typewriters, carbon and yellow onion-skin typing paper. It has been so well-used, the grease stains actually smell like turkey. Everyone who ever has tasted it loves it. The funny thing is, I am allergic to chesnuts, so I have never tasted it! I pass it along to you in the hopes of keeping a family tradition alive. —Linda Rosso
enough to go with an 8 lb turkey
chesnuts (yields 1 cup boiled)
sausage meat (removed from casings)
1 1/2 teaspoons
lightly packed crumb, from toasted bread
In This Recipe
Wash chesnuts and make a slit through shell on both sides of the chesnut.
Bake in 500 F oven for 15 minutes.
Remove shell and skin, put chesnuts in a pan with salted water to cover and boil for 20 minutes. Dry and chop medium-fine.
Saute sausage meat and onion in butter in skillet about 10 minutes or until sausage is cooked and onion is tender.
To the toasted breadcrumbs, add hot water, sage, salt and pepper.
Combine the chesnuts, the sausage mixture and the bread crumbs.
This mixture can be stuffed in an 8 lb turkey or cooked in a lightly buttered casserole at 325 F for 30 minutes covered and 30 minutes uncovered.