Subject: RECIPE: chestnut stuffing
From: [email-masked] (Marilyn Kushner)
Date: 15 Nov 87 16:32:44 GMT
Newsgroups: alt.gourmand

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.RH MOD.RECIPES-SOURCE CHESTNUT-STUFF B "8 Nov 87" 1987
.RZ "CHESTNUT STUFFING" "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.
.IH "Stuffs 12\-16 lbs poultry" "Stuffs 5\-7 kg poultry"
.IG "\(12 lb" "butter" "250 g"
.IG "1 cup" "chopped onion" "150 g"
.IG "4 cups" "celery" "500 g"
(including leaves), chopped coarsely
.IG "\(14 cup" "chopped parsley" "10 g"
.IG "6 cups" "dry white bread cubes" "600 g"
.IG "1 lb" "chestnuts," "500 g"
roasted, peeled, and chopped
.IG "" "salt and pepper"
.IG "1/8 tsp" "nutmeg" "1 ml"
.IG "\(14 cup" "light cream" "60 ml"
.IG "\(14 cup" "white wine" "60 ml"
.PH
.SK 1
In hot butter in a large skillet, saut\z\(aae onion, celery, and parsley,
stirring, for about 5 minutes.
.SK 2
In a large kettle, combine bread cubes, chestnuts, salt, pepper,
and nutmeg. Toss to mix well.
.SK 3
Combine cream and wine; mix well.  Add to bread mixture, 
along with the vegetables and drippings in skillet.  Toss lightly,
using 2 forks.
.NX
In North America, use "half and half" for light cream.
.SH RATING
.I Difficulty:
easy but tedious.
.I Time:
1 hour preparation.
.I Precision:
approximate measurement OK.
.WR
Marilyn Kushner
Microlab, University of California, Berkeley, California, USA
[email-masked]