marilyn@merlin.berkeley.edu (Marilyn Kushner) (11/15/87)
Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. .RH MOD.RECIPES-SOURCE CHESTNUT-STUFF B "8 Nov 87" 1987 .RZ "CHESTNUT STUFFING" "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. .IH "Stuffs 12\-16 lbs poultry" "Stuffs 5\-7 kg poultry" .IG "\(12 lb" "butter" "250 g" .IG "1 cup" "chopped onion" "150 g" .IG "4 cups" "celery" "500 g" (including leaves), chopped coarsely .IG "\(14 cup" "chopped parsley" "10 g" .IG "6 cups" "dry white bread cubes" "600 g" .IG "1 lb" "chestnuts," "500 g" roasted, peeled, and chopped .IG "" "salt and pepper" .IG "1/8 tsp" "nutmeg" "1 ml" .IG "\(14 cup" "light cream" "60 ml" .IG "\(14 cup" "white wine" "60 ml" .PH .SK 1 In hot butter in a large skillet, saut\z\(aae onion, celery, and parsley, stirring, for about 5 minutes. .SK 2 In a large kettle, combine bread cubes, chestnuts, salt, pepper, and nutmeg. Toss to mix well. .SK 3 Combine cream and wine; mix well. Add to bread mixture, along with the vegetables and drippings in skillet. Toss lightly, using 2 forks. .NX In North America, use "half and half" for light cream. .SH RATING .I Difficulty: easy but tedious. .I Time: 1 hour preparation. .I Precision: approximate measurement OK. .WR Marilyn Kushner Microlab, University of California, Berkeley, California, USA Marilyn@merlin.berkeley.edu