Sherried chestnut stuffing
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Sherried chestnut stuffing
  Stuffing    Poultry    Chestnuts  
Last updated 6/12/2012 1:03:00 AM. Recipe ID 26692. Report a problem with this recipe.
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      Title: Sherried chestnut stuffing
 Categories: Poultry
      Yield: 12 Servings
 
      1 lb Fresh chestnuts; -=OR=-
     10 oz -canned chestnuts
      2 pk Long-grain rice & wild rice
           -(6 oz size packages)
      4 c  Water
    1/2 c  Cream sherry
      4 tb Butter or margarine
    1/2 c  Sliced onion
    1/2 c  Sliced celery
    1/2 c  Minced parsley
 
  If fresh chestnuts are used, slit shells on one side and cook in
  boiling water to cover 20 minutes. Cool, peel off shells and skin and
  dice coarsely. Drain and dice canned chestnuts, if used. Cook rice in
  water according to package directions, using seasonings from package
  and adding sherry and 1 tablespoon butter. Meanwhile, melt remaining
  3 tablespoons butter in skillet. Add onion, celery and parsley and
  cook until onion is tender but not browned. Combine rice with
  vegetables and chestnuts. Makes enough for 10-pound turkey
 




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Recipe ID 26692 (Apr 03, 2005)

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