*  Exported from  MasterCook  *

                           CHESTNUT STUFFING

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Entrees                          Usenet

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    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

 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 : [email protected]

 : Copyright (C) 1986 USENET Community Trust



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