- 8 cups [2 L] fresh chestnuts
- Water
- 6 cups [1.5 L] beef stock
- 2 onions, chopped
- 2 tablespoons [30 g] butter
- 2 pounds [1 kg] sausage meat
- 1 tablespoon [15 mL] chopped parsley
- 1 teaspoon [5 mL] thyme
- 1 tablespoon [15 mL] minced chives
- 1/2 teaspoon [2.5 mL] marjoram
- 1/2 teaspoon [2.5 mL] sage
- Salt, to taste
- Freshly ground pepper, to taste
- 1 1/2 cups [375 mL] soft bread crumbs
- Milk or water
- 1/2 cup [125 mL] Cognac
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- Cut gashes onto the flat side of each chestnut.
- Cover chestnuts with water and bring to boil; simmer for 5 minutes.
- Drain and leave to cool before removing shells and inner skins.
- Boil chestnuts into boiling beef stock for 20 minutes, until tender; drain [reserve stock for soup].
- Coarsely chop half of chestnuts; mash remaining chestnuts and set aside.
- Fry chopped onions into melted butter until golden brown.
- Mix in sausage meat, chopped parsley, thyme, minced chives, marjoram, sage, salt and pepper.
- Cook, stirring constantly, for 4 to 5 minutes.
- Add to chopped and mashed chestnuts.
- Soften bread crumbs into a little milk or water.
- Press out excess liquid; add to chestnuts mixture.
- Well mix in Cognac.
- It is now ready to stuff the bird, just before roasting.
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