[Sca-cooks] Re: Report on Thanksgiving experiments...OP

[elisabetta at klotz.org]

> We have a friend who is glucose intolerant so all breads and thickenings
> were glucose free.  You know...glucose free bread, or rice bread, does not
> toast well.  Just an observation.

My family does a chestnut beef stuffing, that according to family legend, my
great-great-grandmother brought over with her from the old country. (Although
we suspect that she may have stole it from the NY Times and replaced the pork
with beef.)

The recipe is so well guarded that even though I have made the stuffing, I do
not have the recipe for the amounts of ingrediants. You only get that when you
actually cook the turkey.

The ingrediants that I have worked with are beef, chestnuts (boiled and 
peeled),
onions, eggs, celery, salt, pepper, and 2 pieces of bread to absorb the extra
grease which can be substituted with gluten-free bread. Cook inside or outside
the turkey.

Here are some similar recipes:
Sausage & Chestnut Stuffing
http://www.ochef.com/r137.htm

Chestnut Stuffing recipe
http://www.cookitsimply.com/stuffing-and-fillings/stuffings/chestnut-stuffing-0010-045q4.html

CHESTNUT TURKEY STUFFING (at bottom of page)
http://www.delmarvelouschestnuts.com/recipe.htm

:)
Elisabetta