| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Poultry |
12 |
Servings |
INGREDIENTS
| 1 |
lb |
Fresh chestnuts; -=OR=- canned chestnuts |
| 2 |
pk |
Long-grain rice & wild rice (6 oz size packages) |
| 4 |
c |
Water |
| 1/2 |
c |
Cream sherry |
| 4 |
tb |
Butter or margarine |
| 1/2 |
c |
Sliced onion |
| 1/2 |
c |
Sliced celery |
| 1/2 |
c |
Minced parsley |
INSTRUCTIONS
If fresh chestnuts are used, slit shells on one side and cook in boiling
water to cover 20 minutes. Cool, peel off shells and skin and dice
coarsely. Drain and dice canned chestnuts, if used. Cook rice in water
according to package directions, using seasonings from package and adding
sherry and 1 tablespoon butter. Meanwhile, melt remaining 3 tablespoons
butter in skillet. Add onion, celery and parsley and cook until onion is
tender but not browned. Combine rice with vegetables and chestnuts. Makes
enough for 10-pound turkey
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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