Stuffing

Stuffing - Family de Freitas

Recipes

Stuffing (Gene Watkinson)
½ lb sausage meat ½ loaf plain breadcrumbs Celery chopped 1 onion	½ lb chicken livers 2 tbsp oil Dried sweet peppers	½ lb chestnuts (optional) Salt and pepper ¼ cup sherry
Fry and then crush the chicken livers. Boil the chestnuts for 15 minutes, then skin and crush. Mix the sausage meat, liver and chestnuts together and then add the sweet peppers and celery. Grate the onion and add to the mixture along with the seasoning and breadcrumbs. Mix thoroughly and fry until cooked. Stuff the bird and then pour sherry over and into the bird.

Turkey Stuffing (Fay Anne de Freitas)
½ lb sausage meat ½ lb chicken livers minced ½ lb chestnuts 1 onion minced	¼ cup of sherry Fresh breadcrumbs Salt and pepper	2 tbsp oil Chopped celery Dried sweet peppers
Boil the chestnuts for 25 minutes, skin and crush. Fry and then mince the chicken livers. Add the minced onion and sweet peppers and stir to distribute evenly. Add the sausage meat, chopped celery, chestnuts and breadcrumbs and mix everything together evenly. Fry until cooked then remove from the heat and add the sherry. Stuff the bird and then pour any remaining sherry over the bird.