Spanish Dressing for Chicken or Turkey

Ingredients

• 1 pint Cold cornbread (Quantity estimated (not specified in original recipe))
• 1 cup Chicken or turkey broth
• 1/2 cup Roasted chopped chestnuts
• 1 tablespoon Butter
• 1 egg Hard-boiled egg, minced
• 1 teaspoon Black pepper
• 3 tablespoons Red chile pulp
• 1/4 cup Minced onion
• 1 tablespoon Minced parsley
• 1 egg Egg, whipped very light
• 1 teaspoon Salt (Quantity estimated (not specified in original recipe))

Instructions

1. 1In a large bowl, combine the cold cornbread, chicken or turkey broth, roasted chopped chestnuts, butter, minced hard-boiled egg, black pepper, red chile pulp, minced onion, minced parsley, whipped egg, and salt. Mix well to combine.
2. 2Carefully stuff the prepared dressing into the cavity of the chicken or turkey.
3. 3Bake the chicken or turkey according to your preferred method until cooked through. The internal temperature of the chicken should reach 165°F (74°C). The internal temperature of the turkey should reach 165°F (74°C).
4. 4While the chicken or turkey is baking, collect the drippings. Make an ordinary dressing using the drippings and chile sauce. Serve the dressing on the side.