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  Recipe Home » Main Course » Chestnut Stuffing
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  Chestnut Stuffing
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 352
Ingredients:
1/2 lb Butter
1 cup Onion, chopped
4 cup Celery (including leaves), chopped coarsely
1/4 cup Parsley, chopped
6 cup Bread cubes (white), dry
1 lb Chestnuts, roasted, peeled and chopped
Salt and pepper
1/8 tsp Nutmeg
1/4 cup Cream, light
1/4 cup White wine
Instructions:
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
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