Recipe - Roast Chicken Stuffing (American Style)

One half pound Chestnuts peeled
One half cup Chicken stock
One half cup Brandy
3 Whole shallots chopped
2 tablespoon Butter
One half pound Sausage meat
One half teaspoon Dried thyme
One half teaspoon Sage
2 tablespoon Fresh parsley chopped
One fourth teaspoon Dried marjoram
3 cup Dried bread cubed

Place chestnuts in a saucepan with chicken stock and brandy. Bring to a
boil and simmer 3040 minutes.

Saute shallots in butter. Add sausage meat and cook 5 minutes, stirring
with a fork to separate sausage crumbs.

Coarsely chop half the chestnuts and grind the other half. Combine all
ingredients and mix well, adding more stock or brandy to moisten the
stuffing.

Recipe By : Elizabeth Powell

From: Date: 05/27

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip