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LOCATION: Recipes >> Poultry >> Stuffing 36

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Chestnut And Apple Stuffing

1/2 lb tin chestnuts, 1/2 lb chestnut puree, or 1/2 lb peeled fresh chestnuts
3/4 lb pork sausage meat
1/2 lb cored cooking apples, peeled and finely chopped
1 beaten egg
1 generous pinch of sage
1 salt and pepper, to taste

You will have to cook your chestnuts first. Pierce the outer skin
and boil or steam for 20 mins. The skins will then peel off
reasonably easily...this can be a labour of love!! Add peeled
chestnuts to boiling water and cook until tender. Those of you
who are less adventurous might want to look for canned whole
chestnuts or chestnut puree, usually imported from France.

Mash chestnuts almost to a pulp (fresh chestnuts may need grinding
or chopping in a processor). Combine with the rest of the ingredients
(except the egg) and mix thoroughly. Mix in the beaten egg to bind
everything together. Makes enough to stuff a 10 lb turkey. Also
delicious rolled into one inch balls and baked for 30 minutes just
before serving.

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