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"The belly rules the mind."--Spanish Proverb

Chateaubriand Stuffing Recipe

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This recipe for Chateaubriand Stuffing is from The Gladu Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 350º 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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