The chestnut stuffing is made by adding chestnuts to the ordinary
stuffing. They are put on the fire in a saucepan or spider to burst the
skins; they are then boiled in very salted water or stock; some are also
put into the sauce. Or turkeys, etc., may be stuffed with boiled,
mashed, and seasoned sweet-potatoes or Irish potatoes.
The great cooks make extra trouble and expense in preparing a force-meat
stuffing of cold veal, cold ham, bacon, and a few bread-crumbs, mixed
and seasoned with cayenne, salt, lemon-juice, summer savory, parsley, or
any sweet herbs. Then they often add truffles cut into little balls; or,
an oyster stuffing is made by merely adding plenty of whole oysters (not
chopped) to the ordinary turkey bread stuffing. It should be well
seasoned, or the oysters will taste insipid.