Chestnut stuffing

 
                             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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