CHESTNUT-STUFF() - CHESTNUT STUFFING
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.
INGREDIENTS (Stuffs 12-16 lbs poultry)
- 250 g (½ lb)
- butter
- 150 g (1 cup)
- chopped onion
- 500 g (4 cups)
- celery
(including leaves), chopped coarsely
- 10 g (¼ cup)
- chopped parsley
- 600 g (6 cups)
- dry white bread cubes
- 500 g (1 lb)
- chestnuts,
roasted, peeled, and chopped
-
- salt and pepper
- 1 ml (1/8 tsp)
- nutmeg
- 60 ml (¼ cup)
- light cream
- 60 ml (¼ cup)
- white wine
PROCEDURE
- (1)
-
In hot butter in a large skillet, saut\z\(aae 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