Chestnut Stuffing Recipe
Yield: 1 BatchRecipe by luhu.jp
Ingredients:
1/2 lbs: Butter,
1 cup: Onion, chopped
4 cup: Celery, (including leaves), chopped coarsely
1/4 cup: Parsley, chopped
6 cup: Bread cubes, (white), dry
1 lbs: Chestnuts, roasted, peeled and chopped
Salt and pepper,
1/8 tsp: Nutmeg,
1/4 cup: Cream, light
1/4 cup: White wine,
Directions:
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
: Marilyn@merlin.berkeley.edu
: Copyright (C) 1986 USENET Community Trust
Source from luhu.jp
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
: Marilyn@merlin.berkeley.edu
: Copyright (C) 1986 USENET Community Trust
Source from luhu.jp
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