CHESTNUT STUFFING

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. Servings: 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 —–