[Sca-cooks] secret chestnut meat stuffing recipe

[Mairi Ceilidh]

Poultry seasoning should be a good substitute.  

Mairi Ceilidh



This sounds very tasty but can you tell me what spices and herbs does 
Bell's seasonings contain?  for those of us who do not have access to 
such a brand.

Thanks
Marina


elisabetta at klotz.org wrote:

> Here is the chestnut meat stuffing recipe.
>
> It's actually a funny story. Apparently I knew the recipe the whole 
> time from
> years of watching my grandmother do it, but for some reason I never 
> put the
> pieces together. There is no actual recipe, you just learn it by doing 
> it.
>
> 1 lb of chestnuts
> 1 lb ground beef
> 1/4 onion, chopped
> 5 cloves of garlic, chopped
> 1 piece white bread, no crusts
> 1 egg
>
> Make an "x" on the flat side of the chestnut. Put the chestnuts in a 
> large pot
> and bring to boil. Boil for at least 1 hour. Let chestnuts cool down 
> like hard
> boiled eggs (drain 1/2 way, add cold water, let sit for a while, repeat).
>
> Brown the onions, garlic and ground beef until there is no red left in 
> the beef.
> Peel the chestnuts. Crumble them into pieces and add to the meat. Mix 
> well. Soak
> the bread in water until it is really wet, and then squeeze all the 
> water out
> like a sponge. Pull into small peices and roll into balls and add to 
> beef and
> chestnut mixture. Season with Bell's Seasonings, salt and pepper to 
> taste.
>
> When ready to stuff the bird: Add in the egg and with your hands, mix 
> into the
> stuffing, making sure it is really mixed and wet. You can cook the 
> left over
> stuffing in the oven.
>
> For Thanksgiving, for a 20 lb bird, we use 2.5 lbs of chestnuts and 
> 2.5 lbs of
> ground beef, 2 eggs, 3/4 onion, 10 cloves garlic and 3 pieces bread. 
> You can
> also add celery. If you're chestnut peelers really really like 
> chestnuts, get
> an extra 1/2 lb.
>
> It is best with home-made turkey gravy over it.
>
> Enjoy!!!
>
> :)
> Elisabetta
>