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How To make Chestnut Stuffing

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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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