A tasty and delicious stuffing made with celery, white wine and roasted chestnuts.
Ingredients
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.
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