Chestnut Stuffing

Chestnut Stuffing

(12 cups)

8 cups chestnuts
6 cups beef stock
2 onions, chopped
2 tbsp butter
2 lbs sausage meat
1 tbsp chopped parsley
1 tbsp chopped chives
1 tsp thyme
1/2 tsp marjoram
1/2 tsp sage
Salt and freshly ground pepper to taste
1-1/2 cups soft bread crumbs
1/2 cup cognac

Cut gashes in flat side of each chestnut. Cover the chestnuts with water and bring to a boil. Simmer for about 5 minutes. Drain and let cool. Remove the shells and inner skins.

Cook chestnuts in stock 20 minutes, or until tender. Drain, reserving stock for soup. Chop half the chestnuts coarsely and mash the rest. Set aside.

Cook onions in butter until golden brown. Add sausage and seasoning and cook, stirring constantly, 4 to 5 minutes. Add to the chestnuts.

Soften the crumbs in milk or water. Press out the excess liquid and add to the chestnuts. Add the cognac and mix well.