Title: Chestnut Stuffing
Categories: Entrees, Usenet
Yield: 1 Batch

1/2 lb Butter
1 c Onion, chopped
4 c Celery
-(including leaves),
-chopped coarsely
1/4 c Parsley, chopped
6 c Bread cubes (white), dry
1 lb Chestnuts, roasted,
-peeled and chopped
Salt and pepper
1/8 ts Nutmeg
1/4 c Cream, light
1/4 c White wine

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. Yield: 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini