Best yet Southern Chicken Stuffing |
|
 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
This flavorful recipe will make enough to stuff a 5 pound chicken. Double the recipe for a turkey. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
1 dozen chestnuts, blanched (see how to blanch and shell chestnuts) |
1/2 lb mushroom |
1/2 lb veal, cooked |
1/4 cup butter or 1/4 cup other fat, melted |
2 cups cornbread (or johnny cake) |
veal stock, to moisten |
salt |
pepper |
Directions:
1. Shell and blanch chestnuts.
2. Force chestnuts, mushrooms and veal through a meat grinder or whirl in the food processor.
3. Add remaining ingredients and mix well.
|
|