CHESTNUT-STUFF(B) USENET Cookbook CHESTNUT-STUFF(B)
CHESTNUT-STUFF - Poultry stuffing with chestnuts, bread, and
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
(1) In hot butter in a large skillet, sauté onion,
celery, and parsley, stirring, for about 5
(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.
In North America, use "half and half" for light cream.
Difficulty: easy but tedious. Time: 1 hour preparation.
Precision: approximate measurement OK.
Microlab, University of California, Berkeley, California, USA
From: vu@srcsip (Chi Vu)
Subject: RECIPE: Kung-Pao chicken
Date: 29 Aug 86 05:29:53 GMT
Organization: Honeywill SRC, Minneapolis, Minnesota
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