| 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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