Chestnut Stuffing

Title:
Chestnut Stuffing

Yield:
1 Batch

Categories:
Entrees




Ingredients:





   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


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini