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You can use chestnuts or chinquapins for this stuffing recipe.
Photo by Roger Phillips
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“The Wild Food Cookbook,” by Roger Phillips, is your reliable guide to deliciously incorporating wild edibles into your cooking repertoire.
Cover courtesy The Countryman Press
Stuffing for a 15- to 20-pound turkey
SERVINGS
Ingredients
- 2 pounds fresh chestnuts or chinquapins
- 1 minced turkey liver
- 2-1/2 cups pork sausage meat, uncooked
- pinch of allspice
- salt and pepper to taste
- 1/3 cup butter
- 1 onion, chopped
- 3/4 cup brandy
Directions
- Split the chestnuts or chinquapins (to keep them from exploding) and heat them for a few minutes in a hot oven, then peel them, making sure to get rid of the bitter inner peel. Cover the nutmeats with water, bring to a boil, and simmer, covered, for 15 minutes or until tender. Then strain and mince them. Put them in a large bowl, stir in the liver and sausage meat, and flavor with the allspice, salt, and pepper.
- Heat the butter in a small pan, sauté the onion until soft but not brown, and add it to the mixture in the large bowl. Then pour in the brandy and mix well again. Using your hands, fill the inside of the turkey.
More Wild Food Recipes
• American Pecan Pie Recipe • T-Bone Steaks Recipe with Juniper Berries • Wild Rice with Roasted Quail Recipe • Tzatziki with Common Purslane Recipe
This recipe has been reprinted with permission from The Wild Food Cookbook, by Roger Phillips, and published by The Countryman Press, 2014. Buy this book from our store: The Wild Food Cookbook.
Wild foods are viable and valuable components in our diet. In The Wild Food Cookbook (The Countryman Press, 2014), Roger Phillips provides an appetizing and intriguing selection of recipes using the many plants, mushrooms and seaweeds that are edible and plentiful in North America. This chestnut stuffing recipe is from Chapter 8, “Nuts and Seeds.”
Buy this book from the GRIT store: The Wild Food Cookbook.
