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Chestnut Stuffing



Recipe (click to expand)

1/2 pound butter  
1 cup onion, chopped  
4 cup celery (including leaves), coarsely chopped  
1/4 cup parsley, chopped  
6 cup bread cubes, (white), dry  
1 pound chestnuts, roasted, peeled and chopped  
1   Salt, and pepper  
1/8 teaspoon nutmeg  
1/4 cup cream, light  
1/4 cup wine, white  
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.


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. Makes enough for 12-16 lb bird.

In North America, use half and half for light cream.


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