Chestnut Stuffing
A tasty and delicious stuffing made with celery, white wine and roasted chestnuts.
Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
butter
|
|
| 1 | cup |
onions
chopped |
|
| 4 | cups |
celery
including leaves |
|
| ¼ | cup |
parsley leaves
chopped |
|
| 6 | cups |
bread
cut into cubes |
*
|
| 1 | pound |
chestnuts
roasted, peeled and chopped |
|
| 1 | x |
salt
and pepper |
*
|
| ⅛ | teaspoon |
nutmeg
|
|
| ¼ | cup |
cream
light |
|
| ¼ | cup |
wine
white |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
butter
|
|
| 237 | ml |
onions
chopped |
|
| 946 | ml |
celery
including leaves |
|
| 59 | ml |
parsley leaves
chopped |
|
| 1.4 | l |
bread
cut into cubes |
*
|
| 453.6 | g |
chestnuts
roasted, peeled and chopped |
|
| 1 | x |
salt
and pepper |
*
|
| 0.6 | ml |
nutmeg
|
|
| 59 | ml |
cream
light |
|
| 59 | ml |
wine
white |
*
|
Directions
In hot butter in a large skillet, sauté 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 to 16 lb bird.
In North America, use half and half for light cream.
