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.
Ingredients(Stuffs 12-16 lbs poultry)
- 1/2 lb butter
- 1 cup chopped onion
- 4 cups celery
(including leaves), chopped coarsely
- 1/4 cup chopped parsley
- 6 cups dry white bread cubes
- 1 lb chestnuts,
roasted, peeled, and chopped
- salt and pepper
- 1/8 tsp nutmeg
- 1/4 cup light cream
- 1/4 cup white wine
In hot butter in a large skillet, sautae 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.
In North America, use "half and half" for light cream.
easy but tedious.
1 hour preparation.
approximate measurement OK.
Microlab, University of California, Berkeley, California, USA
Recipe last modified: 8 Nov 87
From: firstname.lastname@example.org (Marilyn Kushner)
Subject: RECIPE: chestnut stuffing
Date: 15 Nov 87 16:32:44 GMT
Organization: Microlab, Univ. of California, Berkeley, Calif., USA
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