This stuffing has been passed down from generation to generation in the Poe family and earns raves everywhere it’s been served. Don’t be fooled by the strange ingredients – they meld and melt into a single unified flavor that is indefinable but absolutely delicious.
6 cups stale, lightly toasted finely cubed Bread (use any one of our bread recipes)
1 1/2 pounds chestnuts, slit, boiled till soft, and shelled
1/2 pound chicken livers
3 large onions, finely chopped
6 stalks celery, finely chopped
1 stick butter or non dairy margarine
1 medium sweet potato, boiled till soft and peeled
1/2 tsp dried thyme
1/2 tsp dried sage
1/2 tsp salt
1 1/2 c chicken stock
Saute the onions, celery, and livers in butter/margarine. Add the sweet potato and chestnuts and stir well. Mix in the eggs and drizzle with the stock.
Stuff the bird or place into a buttered casserole dish, adding just enough stock to moisten to taste. Bake at 350 degrees for about 30 minutes.