Title: CHESTNUT STUFFING
Categories: Entrees, Usenet
Yield: 1 batch

1/2 lb Butter
1 c Onion, chopped
4 c Celery (including leaves), chopped coarsely
1/4 c Parsley, chopped
6 c Bread cubes (white), dry
1 lb Chestnuts, roasted peeled and chopped
Salt and pepper
1/8 t Nutmeg
1/4 c Cream, light
1/4 c White wine

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. Yield: Stuffs 12-16 lb poultry.
* In North America, use half and half for light cream.
: Difficulty: easy but tedious.
: Time: 1 hour preparation.
: Precision: approximate measurement OK.
: Marilyn Kushner
: Copyright (C) 1986 USENET Community Trust

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