Stuffing Entrees Chestnuts
Last updated 6/12/2012 12:48:17 AM. Recipe ID 9304. Report a problem with this recipe.
Title: Chestnut stuffing
Yield: 1 Batch
1/2 lb Butter
1 c Onion, chopped
4 c Celery
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.
* 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
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