California Mexican-Spanish Cook Book: Selected Mexican and Spanish Recipes

by Bertha Haffner-Ginger

Spanish Dressing for Chicken or Turkey

One pint of cold corn bread, one cup rich chicken or turkey broth, one-half cup roasted chopped chestnuts, one tablespoon butter, one hard-boiled egg minced, one teaspoon black pepper, three tablespoons red chile pulp, one-fourth cup minced onion, large tablespoon minced parsley, one egg whipped very light, salt to taste, stuff turkey or chicken, when baked, make the ordinary dressing of the drippings and chile sauce, to serve on dressing.