CHESTNUT STUFFING

13.11.2008 | Author: Cook | Posted in 1986 Usenet cookbook
Find out how to cook CHESTNUT STUFFING in
Recipes Library - More than 100 Recipe categories! Best Free Recipes from Around the World! More than 70000 Recipes! New Recipes Every Day!



CHESTNUT STUFFING


Servings: 1
Ingredients: 

  • 1/2 lb Butter                              1 lb Chestnuts, roasted,
    • 

  • 1 C  Onion, chopped                           -peeled and chopped
    • 

  • 4 C  Celery                                   Salt and pepper
    • 

  • -(including leaves),              1/8 t  Nutmeg
    • 

  • -chopped coarsely                 1/4 C  Cream, light
    • 

  • 1/4 C  Parsley, chopped                  1/4 C  White wine
    • 

  • 6 C  Bread cubes (white), dry
    •

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. Servings: 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
: Marilyn@merlin.berkeley.edu

: Copyright (C) 1986 USENET Community Trust

—–





Leave a Reply

( Please don't put any LINKS, otherwise your comment will be not shown! )

Additional Articles From "1986 Usenet cookbook"