Potato Stuffing
(about 7 cups)
1/4 lbs butter, melted
1 tsp salt
1/2 tsp freshly ground pepper
1/2 tsp sage
2 medium onions, quartered
1/4 cup parsley clusters
6 cups diced cooked potatoes (see note)
Place butter, salt, pepper, sage, onions and parsley in food processor. Blend until smooth.
Pour sauce over potatoes and mix lightly.
NOTE: Select potatoes that are of the same size so that the cooking time will be the same for all. Wash them well, cover with water, and add 2 tsp salt for each quart of water. Cook until tender. Peel and dice.
Sausage Stuffing
(10 cups)
8 cups cubes of day-old bread with crusts removed
1/2 lb sausage meat
1 cup finely chopped onions
3/4 cup finely chopped celery, including leaves
1/4 lb butter
1 tsp sage
3/4 tsp thyme
salt and freshly ground pepper to taste
Preheat oven to 350 F.
Spread bread cubes on baking sheet and bake until dry. Do not brown.
In skillet cook the sausage meat, stirring, until it loses colour. Pour off most of the fat.
Saute onions and celery in butter and reserved fat until onions are transparent. Add sausage, bread cubes, herbs and seasonings. Mix well and let cool.
Chestnut Stuffing
(12 cups)
8 cups chestnuts
6 cups beef stock
2 onions, chopped
2 tbsp butter
2 lbs sausage meat
1 tbsp chopped parsley
1 tbsp chopped chives
1 tsp thyme
1/2 tsp marjoram
1/2 tsp sage
Salt and freshly ground pepper to taste
1-1/2 cups soft bread crumbs
1/2 cup cognac
Cut gashes in flat side of each chestnut. Cover the chestnuts with water and bring to a boil. Simmer for about 5 minutes. Drain and let cool. Remove the shells and inner skins.
Cook chestnuts in stock 20 minutes, or until tender. Drain, reserving stock for soup. Chop half the chestnuts coarsely and mash the rest. Set aside.
Cook onions in butter until golden brown. Add sausage and seasoning and cook, stirring constantly, 4 to 5 minutes. Add to the chestnuts.
Soften the crumbs in milk or water. Press out the excess liquid and add to the chestnuts. Add the cognac and mix well.
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