Chestnut Stuffing

Chestnut Stuffing Category Chicken 
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Ingredients And Procedures
Ingredients
1/2poundbutter
1cuponion, chopped
4cupcelery (including leaves), coarsely chopped
1/4cupparsley, chopped
6cupbread cubes, (white), dry
1poundchestnuts, roasted, peeled and chopped
1Salt, and pepper
1/8teaspoonnutmeg
1/4cupcream, light
1/4cupwine, 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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