Chestnut Stuffing

Name: Chestnut Stuffing
Ingredients: 1/2 pound butter; 1 cup onions chopped; 4 cups celery including leaves; 1/4 cup parsley leaves chopped; 6 cups bread cut into cubes; 1 pound chestnuts roasted, peeled and chopped; 1 x salt and pepper; 18 teaspoon nutmeg; 1/4 cup cream light; 1/4 cup wine white

10 ingredients

11 steps

Ingredients

1/2 pound butter
1 cup onions chopped
4 cups celery including leaves
1/4 cup parsley leaves chopped
6 cups bread cut into cubes
1 pound chestnuts roasted, peeled and chopped
1 x salt and pepper
18 teaspoon nutmeg
1/4 cup cream light
1/4 cup wine white

Directions

1

In hot butter in a large skillet, saute onion, celery and parsley, stirring, for about 5 minutes.
2

In a large kettle, combine bread cubes, chestnuts, salt, pepper and nutmeg.
3

Toss to mix well.
4

Combine cream and wine; mix well.
5

Add to bread mixture, along with the vegetables and drippings in skillet.
6

Toss lightly, using 2 forks.
7

NOTES:
8

Poultry stuffing with chestnuts, bread and wine -- This recipe has long been part of my Thanksgiving Day tradition.
9

I have long since forgotten its source.
10

Makes enough for 12 to 16 lb bird.
11

In North America, use half and half for light cream.