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Chestnut Stuffing
1/2 pound of butter
1 cup of onion, chopped
4 cups of celery
1/4 cup of parsley, chopped
6 cups of bread cubes (white), dry
1 pound of chestnuts, roasted,
Salt and pepper
1/8 teaspoon of nutmeg
1/4 cup of cream, light
1/4 cup of white wine
In hot butter in a large skillet, sauté 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. Yield: Stuffs 12-16 lb poultry. * In North America, use half and half for light cream. Difficulty: easy but tedious. : Time: 1 hour preparation. |
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