| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Meats | French | Stuffing | 1 | Servings |
INGREDIENTS
| 1/2 | c | Butter |
| 2 | c | Onion, finely chopped |
| 2 | Cloves garlic, pressed | |
| 1 | c | Raisins, yellow |
| 2 | c | Chestnuts, coarsely chopped |
| 1/4 | c | Parsley, finely chopped |
| 2 | Whole eggs | |
| 2 | Chicken broth | |
| 16 | oz | Herb-seasoned stuffing cubes |
INSTRUCTIONS
Saute onions, garlic and raisins in butter until onions are soft. Add remaining ingredients, using only enough broth to hold stuffing together. Will stuff a 15 to 18 pound turkey. Can be baked separately in a casserole, which is recommended. Note: Can use canned chestnuts, drained. Recipe by: The Joy of Eating French Food Posted to MC-Recipe Digest V1 #934 by MAMacR@aol.com on Nov 30, 1997
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