STUFFING FOR ROAST CHICKEN OR TURKEY (Ripieno)

Ingredients

• 2 small Italian sausages (small link)
• 1 Egg
• 1 set Giblets of the fowl
• 1/4 cup Dried mushrooms (Quantity estimated (not specified in original recipe))
• 1 cup Dry breadcrumbs
• 1/4 teaspoon Nutmeg (Quantity estimated (not specified in original recipe))
• 1 tablespoon Butter (or vegetable shortening) (Originally drippings. Substituted with butter for modern preference. Can also use vegetable shortening for similar texture.)
• 1/4 teaspoon Salt (Quantity estimated (not specified in original recipe))
• 1/4 teaspoon Black pepper (Quantity estimated (not specified in original recipe))
• 8 or 10 Roasted chestnuts
• 1 cup Water (boiling)

Instructions

1. 1Brown the sausages and giblets in the butter (or vegetable shortening). Add 1 cup of boiling water and simmer until cooked. Remove from the broth.
2. 2Skin the sausages and chop or grind them together with the giblets, chestnuts, and the dried mushrooms (which have been washed and soaked in warm water). Mix thoroughly with the bread crumbs. Season with nutmeg, salt, and pepper.
3. 3Add more bread crumbs or hot water if it is not the right consistency. Double the quantity for a turkey. This dressing is very nice sliced cold.