Chestnut Stuffing
Press meat from one quart boiled chestnuts through purée sieve. Moisten with butter, and season with salt and pepper.
Oyster Stuffing
- 2 cups cracker crumbs
1 tablespoon chopped onion
1 pint oysters
¼ cup butter
1 tablespoon salt
1 teaspoon pepper
1 tablespoon chopped celery
⅓ cup boiling water or hot milk
Parboil oysters, dip in melted butter, add remaining ingredients, and use for stuffing chicken, turkey, or goose.
Potato Stuffing
- 2 cups hot mashed potato
¼ cup salt pork cubes
2 tablespoons onion
1 teaspoon poultry seasoning
salt and pepper
1 cup cooked sausages cut in pieces
Cook the onion and the pork until yellow; add remaining ingredients. Use for stuffing chicken, turkey and goose.
Roast Green Goose
A green goose should never be more than four months old. Dress same as chicken. If strong, wash out with soapsuds, and carefully rinse in several waters.