| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | California | Entrees, Usenet | 1 | Batch |
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 |
INSTRUCTIONS
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
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