Chestnut Stuffing |
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Recipe Category |
Chicken |
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Recipe Ingredients and Procedure: |
| Ingredients | | | 1/2 | pound | butter | | | 1 | cup | onion, chopped | | | 4 | cup | celery (including leaves), coarsely chopped | | | 1/4 | cup | parsley, chopped | | | 6 | cup | bread cubes, (white), dry | | | 1 | pound | chestnuts, roasted, peeled and chopped | | | 1 | | Salt, and pepper | | | 1/8 | teaspoon | nutmeg | | | 1/4 | cup | cream, light | | | 1/4 | cup | wine, white | | | | | |
Directions:
| 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. Makes enough for 12-16 lb bird.
In North America, use half and half for light cream.
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