WALDORF ASTORIA STUFFING SIDEDISH
By Gloria Pitzer, as seen in… The Original 200 Plus Secret Recipes© Book (Secret RecipesTM, Marysville, MI; June 1997, p. 50).
A 1930 recipe, from their chef at that time, which we printed in April 1976, with their permission.
INGREDIENTS:
½-lb fresh chestnuts
1 small whole onion
1 stalk celery, cut in pieces
1 bay leaf, crumbled
3 medium-sized onions, chopped
½ cup rendered chicken fat or, by today’s standards, olive oil
3 TB cognac or sherry or our substitute:
5-oz apple juice & 1 TB rum extract mixed well
1-lb loaf white bread with crusts trimmed, crumbled into small bits
¼ tsp thyme
½ tsp salt
1/8 tsp white pepper
INSTRUCTIONS:
Cover chestnuts in boiling water and boil until shells and skins can be easily removed (20 minutes). Put blanched, shelled chestnuts into a saucepan with small onion, celery pieces, bay leaf (crumbled), and enough water just to cover. Cook until tender. Sauté rest of onions in fat or oil until limp but not browned.
Remove from heat. Add all remaining ingredients to the onions. Refrigerate until cold and then use to stuff poultry or pork chops with mixture. Enough to stuff a 12-lb bird. Any leftover stuffing can be baked in a small, greased, casserole [dish] (covered), until completely and thoroughly heated. Freezes well, to use within a few months.
See also…
Mondays & Memories of My Mom – Grateful For Imitation Inspirations
