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Serves
enough to go with an 8 lb turkey
Author Notes
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
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Ingredients
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1/2 pound
chesnuts (yields 1 cup boiled)
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1/2 pound
sausage meat (removed from casings)
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1/4 cup
minced onions
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1 tablespoon
butter
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1/2 cup
hot water
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1 teaspoon
dried sage
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1 1/2 teaspoons
salt
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1/8 teaspoon
pepper
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2 cups
lightly packed crumb, from toasted bread
Directions
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Wash chesnuts and make a slit through shell on both sides of the chesnut.
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Bake in 500 F oven for 15 minutes.
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Remove shell and skin, put chesnuts in a pan with salted water to cover and boil for 20 minutes. Dry and chop medium-fine.
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Saute sausage meat and onion in butter in skillet about 10 minutes or until sausage is cooked and onion is tender.
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To the toasted breadcrumbs, add hot water, sage, salt and pepper.
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Combine the chesnuts, the sausage mixture and the bread crumbs.
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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.
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