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Ingredients
10 servings

1 lbground beef

1 x 16 ozpork sausage
pkg, not hot

¼ cupmargarine
not diet, or butter

1onion
medium, chopped

2 stickscelery
chopped

1 Tbsptomato paste

½ cupwine
not burgundy, too dark

15chestnuts
broken, cut up, boil in salted water 30 minutes, peel and break up
⅓ cupwaltnuts
broken
⅓ cuppignolia nuts

1 Tbsporange peel
chopped

⅓ cupgolden raisins

1apple
medium, finely chopped

2eggs
Beat slightly, and stir into heated mixture

2 tspbaking powder
in can

black pepper

1 tsppoultry seasoning
0.75 pkgbread stuffing
Mix in about, crumbs, or cubes

Turkey broth
to keep moist but not soaked
Instructions
Step 1
Stuff turkey neck cavity and tail end, or put into a buttered casserole dish. Secure turkey with skewers. Roast as desired.
Step 2
Or cook in covered casserole dish, approx. 30 min on 350.
Step 3
Hints: Day or two before:
Step 4
boil chestnuts, peel and chop. Chop walnuts. Boil giblets if easily removed, if not boil on morning of Thanksgiving. Saute all ingredients up to wine, and refrigerate until needed, then warm slowly and carefully.
Step 5
There is canned turkey broth sold in markets now, s you can have extra on hand for that.
Notes
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