"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chateaubriand Stuffing Recipe

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This recipe for Chateaubriand Stuffing, by , is from The Gladu Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Connie Henderson
Added: Friday, May 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
5 pounds sausage meat, fresh or smoked
1 large onion, chopped
1 clove garlic, minced
30 chestnuts, cooked and halved
1/4 cup cognac
8 ounces mushroom
2 tsp. salt
1/4 tsp. pepper
1/4 tsp. nutmeg

Directions:
Directions:
Cook and shell chestnuts ahead of time. Cut an X in flat side before cooking to prevent bursting. To bake: spread in a single layer on a cookie sheet and bake at 350 for 20 to 30 minutes. To boil: Drop into boiling water and cook for 30 minutes, or until kernel is tender.

Brown the sausage meat, onion, and garlic lightly. Add with 3 tablespoons of the pan drippings to the remaining ingredients. Mix well.

 

 

 

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