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1/2lbbutter
1conion, chopped
4ccelery (including leaves), coarsely chopped
1/4cparsley, chopped
6cbread cubes, (white), dry
1lbchestnuts, roasted, peeled and chopped
1xSalt, and pepper
1/8tsnutmeg
1/4ccream, light
1/4cwine, white
Directions:
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 thevegetables and drippings in skillet. Toss lightly, using 2 forks.NOTES:Poultry stuffing with chestnuts, bread and wine -- This recipe has longbeen part of my Thanksgiving Day tradition. I have long since forgottenits source. Makes enough for 12-16 lb bird.In North America, use half and half for light cream.
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