Chestnut Stuffing

Chestnut Stuffing

Ingredients:
1/2 cup butter
1/4 cup cream
1 teaspoon salt
1 cup cracker

Directions:
crumbs
Shell and blanch chestnuts. Cook in boiling salted water until soft. Drain and mash, using a
potato ricer. Add one−half the butter, salt, pepper, and cream. Melt remaining butter, mix
with
cracker crumbs, then combine mixtures.
58
Oyster Stuffing
Chapter XVII − POULTRY AND GAME 293
The 1918 Fanny Farmer Cookbook
3 cups stale bread
crumbs
Salt and pepper
1/2 cup melted butter
Few drops onion
juice
1 pint oysters
Mix ingredients in the order given, add oysters, cleaned and drained from their liquor.
59
Turkey Stuffing (Swedish Style)
2 cups stale bread
crumbs
1/2 cup English
walnut meats,
broken in pieces
2/3 cup melted
butter
1/2 cup raisins,
seeded and cut in
pieces
Salt and pepper
Sage
Mix ingredients in the order given.
60
Gravy
Pour off liquid in pan in which turkey has been roasted. From liquid skim off six tablespoons
fat;
return fat to pan and brown with six tablespoons flour; pour on gradually three cups stock in
which giblets, neck, and tips of wings have been cooked, or use liquor left in pan. Cook five
minutes, season with salt and pepper; strain. For Giblet Gravy add to the above, giblets (heart,