Peel a sound, good-sized shallot, chop it up very fine, place it in a saucepan on a hot fire with one tablespoonful of butter and heat it for three minutes without browning; then add one-fourth pound of sausage-meat and cook for five minutes longer. Add ten finely-chopped mushrooms and a dozen well pounded cooked peeled chestnuts and stir all well together, seasoning with one pinch of salt, half a pinch of pepper, one-half saltspoonful of powdered thyme, and one teaspoonful of finely-chopped parsley. Let this come to a boil, add one-half ounce of sifted breadcrumbs and twenty-five or thirty whole cooked and shelled chestnuts, and mix all well together, being careful not to break the chestnuts. Allow it to cool and it is then ready for use.

Chestnut Stuffing For Turkey

Put a dozen or fifteen large chestnuts into a saucepan of water, and boil them until they are quite tender; then take off the shells and skins, put into a mortar and pound them Put four ounces of shredded beef-suet into a basin, stir in one-half pound of breadcrumbs, season with salt and pepper to taste, and squeeze in a little lemon juice Mix in a pound of chestnuts, and the stuffing will be ready for use.

Chestnut Stuffing With Truffles

Remove the dark or outer skins from some chestnuts, immerse in boiling water for a few minntes, remove the light skins, and boil for twenty minutes. Put in a saucepan one pound of fat bacon and two shallots, and keep these over the fire for a few minutes. Then add the whole chestnuts, also one-half pound of chestnuts previously cut into small pieces, put in pepper, spices and salt to taste, and a small quantity of powdered marjoram and thyme. Hold it over the fire a little longer, turning it now and then. It is then ready for use.