Chestnut Stuffing

• 4 tablespoons unsalted butter 
• 1 peeled and chopped onion 
• turkey heart and liver chopped 
• 1 1/2 cups sliced mushrooms 
• 8 ounces chestnut puree 
• 1 small can pate de foi gras 
• 1 stalk celery, chopped 
• 1/4 pound chopped, blanched salt pork 
• 1 tablespoon chopped parsley 
• salt and black pepper 
• 1 cup bread crumbs optional 

Method 

Sauté the onion, turkey heart and liver in butter until the butter has been absorbed. In a large bowl, mix the chestnut puree with the pate and blend in the contents of the pan, together with the celery, salt pork, and parsley. Season to taste and if necessary, add enough bread crumbs to bind the stuffing. 
Frill the breast end of the turkey with the chestnut stuffing. 

Yield: 4 cups 

Submitted by: Dorothy