RECIPES Chestnut Stuffing & Potato Stuffing for Chickens, Turkey and Geese

"Chestnuts roasting on an open fire.......



These recipes have been "tried and true" for hundreds of years, I have just brought them into the 21st century by adding more vegetables.
Please try and use fresh, locally sourced vegetables, and nuts for these recipes.
Also make them your own by adding whatever is available in your local markets (this blog is read in 95 countries).
 I prefer to cook my stuffing in a casserole not in the bird ..this reduces likelihood of undercooked poultry and actually takes less time to cook the bird.
I do however stuff the cavity of the bird with onion, celery and parsley or other fresh herbs, salt & pepper.The vegetables in the bird help to keep it moist and flavorful.
Always make sure the stuffings are cold before stuffing any uncooked room temp bird.



 Chestnut Stuffing
sufficient for a 6-8 pound bird (may also be baked in a buttered casserole, instead of inside the neck and cavity of a roasting bird) 2 pounds raw chestnuts ( NOT water chestnuts)
you may also use raw cashews, pecans or walnuts
1 tbsp butter
2 cups soft fresh breadcrumbs (white and crusts is fine)
1/4 cup butter or chicken fat, melted
1 tsp salt
2 tsp each ground sage & thyme 
1 large egg beaten
1 cup chopped celery
1 cup chopped onions

To prep. the chestnuts:
carefully make a gash in each one then place them in a large heavy skillet with the 1 tbsp butter...shake over low heat for 10 mins.
Place in a preheated 450F oven, top shelf for further 10 mins
remove and empty into a large bowl, when cool enough to handle, remove skins with a knife.
Place the Chestnuts in a saucepan covered in water and add 1 tsp salt..simmer until they are  tender..approx 30 mins.
Drain and when cool enough, chop the chestnuts.

To prepare the stuffing:
if using cashews, chop them.
In a  heavy skillet :
cook the onions and celery in the hot fat, for 20 mins stirring well.
Add the dry crumbs and mix well, over heat.
remove from heat
Add the chestnut/cashews  and herbs, mix well and allow to cool completely before stuffing the room temp. bird.

Potato Filling/Stuffing
This will stuff/fill a 6-8 pound bird

2 cups hot mashed potato
1 large egg beaten
4 cups cubed dry bread (cut fresh bread the night before and leave to dry out over night)
2 tsp salt
 1 tsp ground black pepper
2 tsp each dried thyme, sage
1 cup chopped onion
1 cup chopped celery
1 cup defrosted sweet corn
1/4 cup minced parsley
2 tbsp melted butter

Mix together the potatoes and egg.
Soak the bread in cold water and squeeze dry, then fluff the bread (by hand) and mix in to the potato .
Saute the vegetables in the melted butter, and color golden, then add to the potato-bread mix.
Fold in the parsley and seasonings.
Mix well but do not beat.
Allow to cool completely before stuffing a room temp bird.