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From: marilyn@merlin.berkeley.edu (Marilyn Kushner)
Newsgroups: alt.gourmand
Subject: Cleartext copy of "chestnut stuffing "
Message-ID: <12124@decwrl.DEC.COM>
Date: Sun, 15-Nov-87 11:32:38 EST
Article-I.D.: decwrl.12124
Posted: Sun Nov 15 11:32:38 1987
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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