*  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 : Marilyn@merlin.berkeley.edu
  
  : Copyright (C) 1986 USENET Community Trust
 


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