Name: Cooking Live's Chestnut Stuffing
Ingredients: 6 c Torn bite-size pieces of day-old homemade-style white bread; 2 Onions, chopped; 4 Ribs of celery, chopped; 3 tb Minced fresh sage leaves or-; 1 tb Dried, crumbled; 2 tb Minced fresh thyme leaves or-; 2 ts Dried, crumbled; 1 tb Minced fresh rosemary leaves or-; 1 1/2 ts Dried, crumbled; 1 tb Minced fresh savory leaves or-; 1 ts Dried, crumbled; 1/2 c Unsalted butter; 1 lb Fresh chestnuts, shelled and peeled chopped coarsely, or-; 3/4 lb Vacuum-packed whole chestnuts, chopped coarsely (about 2 cups); 1/2 c Finely chopped fresh parsley leaves

All other things derive being – their ‘is-ness’ is secondary. But God did not derive His being from any other – His ‘is-ness’ is underived, original, eternal! He was, and is, and is to come, the eternal ‘I Am.’ Rather than concealing His identity, this Name reveals the deepest mystery of His being, and rocks our minds with the discovery that we cannot begin to fathom the mind and life of this eternal God.

Sinclair Ferguson

CATEGORY	CUISINE	TAG	YIELD
Grains		New text im, Cooking liv	1	Servings

INGREDIENTS

6	c	Torn bite-size pieces of day-old homemade-style white bread
2		Onions, chopped
4		Ribs of celery, chopped
3	tb	Minced fresh sage leaves or-
1	tb	Dried, crumbled
2	tb	Minced fresh thyme leaves or-
2	ts	Dried, crumbled
1	tb	Minced fresh rosemary leaves or-
1 1/2	ts	Dried, crumbled
1	tb	Minced fresh savory leaves or-
1	ts	Dried, crumbled
1/2	c	Unsalted butter
1	lb	Fresh chestnuts, shelled and peeled chopped coarsely, or-
3/4	lb	Vacuum-packed whole chestnuts, chopped coarsely (about 2 cups)
1/2	c	Finely chopped fresh parsley leaves

INSTRUCTIONS

Preheat the oven to 325 degrees F. In a shallow baking pan arrange the
bread pieces in one layer, bake them in the oven, stirring occasionally,
for 10 to 15 minutes, or until they are golden, and tra nsfer them to a
large bowl. In a large skillet cook the onions, celery, sage, thyme,
rosemary, and savory in the butter over moderately low heat, stirring,
until the vegetables are softened, add the chestnuts, and c ook the
mixture, stirring, for 1 minute. Add the vegetable mixture to the bread
pieces, tossing the mixture well, stir in the parsley and salt and pepper
to taste, and let the stuffing cool completely. This stuffing may be made 1
day in advance and kept covered and chilled. (To prevent bacterial growth
do not stuff the turkey cavities in advance.) Yield: About 10 cups, enough
to stuff a 12- to 14-pound turkey with extra to bake on the sid
Posted to MC-Recipe Digest V1 #325
Recipe by: COOKING LIVE SHOW #CL8765
From: "Angele and Jon Freeman" <[email protected]>
Date: Sun, 1 Dec 1996 14:39:49 -0500

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