Title: Chestnut Stuffing
Categories: Entree Blank
Yield: 1 Batch

1/2	lb	Butter
1	c	Onion, chopped
4	c	Celery (including leaves), chopped coarsely
1/4	c	Parsley, chopped
6	c	Bread cubes (white), dry
1	lb	Chestnuts, roasted, peeled and chopped
		Salt and pepper
1/8	ts	Nutmeg
1/4	c	Cream, light
1/4	c	White wine

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. Yield: Stuffs 12-16 lb poultry.

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

: Difficulty: easy but tedious. : Time: 1 hour preparation. : Precision: approximate measurement OK.

: Marilyn Kushner : Microlab, University of California, Berkeley, California, USA : Marilyn@merlin.berkeley.edu

: Copyright (C) 1986 USENET Community Trust

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