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Best yet Southern Chicken Stuffing

Best yet Southern Chicken Stuffing Recipe

This flavorful recipe will make enough to stuff a 5 pound chicken. Double the recipe for a turkey. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
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Prep Time 15 mins
Cook Time 0 mins
Course Main Course
Cuisine Southern American
Servings 1 batch
Calories 783.5 kcal

Ingredients
  

  • 1 dozen chestnuts, blanched (see How to Blanch and Shell Chestnuts)
  • 1/2 lb mushroom
  • 1/2 lb veal, cooked
  • 1/4 cup butter or 1/4 cup other fat, melted
  • 2 cups cornbread (or $notetemplate1$)
  • veal stock, to moisten
  • salt
  • pepper

Instructions
 

  • Shell and blanch chestnuts.
  • Force chestnuts, mushrooms and veal through a meat grinder or whirl in the food processor.
  • Add remaining ingredients and mix well.

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Nutrition

Serving: 512gCalories: 783.5kcalCarbohydrates: 7.5gProtein: 51.4gFat: 62.2gSaturated Fat: 35.6gCholesterol: 308mgSodium: 524.2mgFiber: 2.3gSugar: 3.8g
Keyword < 15 Mins, Easy, Savory
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