marilyn@merlin.berkeley.edu (Marilyn Kushner) (11/15/87)
CHESTNUT-STUFF(B) USENET Cookbook CHESTNUT-STUFF(B) CHESTNUT STUFFING CHESTNUT-STUFF - Poultry stuffing with chestnuts, bread, and wine This recipe has long been part of my Thanksgiving Day tradi- tion. I have long since forgotten its source. INGREDIENTS (Stuffs 12-16 lbs poultry) 1/2 lb butter 1 cup chopped onion 4 cups celery (including leaves), chopped coarsely 1/4 cup chopped parsley 6 cups dry white bread cubes 1 lb chestnuts, roasted, peeled, and chopped salt and pepper 1/8 tsp nutmeg 1/4 cup light cream 1/4 cup white wine PROCEDURE (1) In hot butter in a large skillet, saut' onion, celery, and parsley, stirring, for about 5 minutes. (2) In a large kettle, combine bread cubes, chestnuts, salt, pepper, and nutmeg. Toss to mix well. (3) Combine cream and wine; mix well. Add to bread mixture, along with the vegetables and drippings in skillet. Toss lightly, using 2 forks. NOTES In North America, use "half and half" for light cream. RATING Difficulty: easy but tedious. Time: 1 hour preparation. Precision: approximate measurement OK. CONTRIBUTOR Marilyn Kushner Microlab, University of California, Berkeley, California, USA Marilyn@merlin.berkeley.edu