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Chestnut Stuffing
| Ingredients | |||
| 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 | |
Directions: | |||
| 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. Makes enough for 12-16 lb bird. In North America, use half and half for light cream. | |||
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