Today November 21st is National Stuffing Day! Since Thanksgiving is next week (and we all love stuffing) here are some recipes for you to try.
The photo is from the Valley View School recipe box donated to the Museum by Evelyn Eby. This recipe would feed 100 hungry students.
From the 1936 Watkins Cookbook:
Chestnut Stuffing
3 1/2 cups chestnuts – 1/4 cup butter – 1 teaspoon salt – Dash Watkins Pepper – 2 cups seedless raisins – 1/2 cup heavy sweet cream – 1 cup bread crumbs – Watkins Onion Seasoning – Watkins Celery Salt
Cook raisins in little water drain. Cook chestnuts in boiling water until soft. Drain and mash through potato ricer. Add remaining ingredients and mix well.
Sausage Stuffing
1/3 pound sausage meat – 1 cup chestnuts – 1 small onion chopped fine – 1 teaspoon salt – Watkins Sage – Watkins Celery Salt – Watkins Pepper to taste – 1 1/2 cups fresh bread crumbs – 3 tablespoons butter
Cook onion in butter and sausage and cook 4 to 5 minutes. Remove from fire. After boiling chestnuts until soft drain and add to first mixture. Blend all ingredients and stuff bird lightly.
Happy National Stuffing Day!!