CHESTNUT STUFFING

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)

250 g butter
150 g chopped onion
500 g celery (including leaves), chopped coarsely
10 g chopped parsley
600 g dry white bread cubes
500 g chestnuts, roasted, peeled, and chopped
salt and pepper
1 ml nutmeg
60 ml light cream
60 ml white wine

Procedure

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.

Notes

In North America, use "half and half" for light cream.

Rating

Difficulty: easy but tedious.
Time: 1 hour preparation.
Precision: approximate measurement OK.

Contributor

 
Marilyn Kushner 
Microlab, University of California, Berkeley, California, USA 
Marilyn@merlin.berkeley.edu

Recipe last modified: 8 Nov 87

Original header

Path: decwrl!recipes
From: marilyn@merlin.berkeley.edu (Marilyn Kushner)
Newsgroups: alt.gourmand
Subject: RECIPE: chestnut stuffing
Message-ID: <12125@decwrl.DEC.COM>
Date: 15 Nov 87 16:32:44 GMT
Sender: recipes@decwrl.DEC.COM
Distribution: alt
Organization: Microlab, Univ. of California, Berkeley, Calif., USA
Lines: 49
Approved: reid@decwrl.dec.com

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