| 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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