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CHESTNUT STUFFING
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Entrees Usenet
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 lb Butter
1 c Onion, chopped
4 c Celery
-(including leaves),
-chopped coarsely
1/4 c Parsley, chopped
6 c Bread cubes (white), dry
1 lb Chestnuts, roasted,
-peeled and chopped
Salt and pepper
1/8 ts Nutmeg
1/4 c Cream, light
1/4 c White wine
In hot butter in a large skillet, saute onion, celery
and parsley, stirring, for about 5 minutes.
In a large kettle, combine bread cubes, chestnuts,
salt, pepper and nutmeg. Toss to mix well.
Combine cream and wine; mix well. Add to bread
mixture, along with the vegetables and drippings in
skillet. Toss lightly, using 2 forks.
NOTES:
* Poultry stuffing with chestnuts, bread and wine --
This recipe has long been part of my Thanksgiving Day
tradition. I have long since forgotten its source.
Yield: Stuffs 12-16 lb poultry.
* In North America, use half and half for light cream.
: Difficulty: easy but tedious.
: Time: 1 hour preparation.
: Precision: approximate measurement OK.
: Marilyn Kushner
: Microlab, University of California, Berkeley,
California, USA : Marilyn@merlin.berkeley.edu
: Copyright (C) 1986 USENET Community Trust
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