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Recipe for "chestnut-stuff"

NAME

     CHESTNUT-STUFF - Poultry stuffing with chestnuts, bread, and
     wine
     This recipe has long been part of my Thanksgiving Day tradi-
     tion. I have long since forgotten its source.

INGREDIENTS (Stuffs 5-7 kg poultry)

     250 g     butter
     150 g     chopped onion
     500 g     celery (including leaves), chopped coarsely
     10 g      chopped parsley
     600 g     dry white bread cubes
     500 g     chestnuts, roasted, peeled, and chopped
               salt and pepper
     1 ml      nutmeg
     60 ml     light cream
     60 ml     white wine

PROCEDURE

          (1)  In hot butter in a large skillet,  saut  e  onion,
               celery,   and   parsley,  stirring,  for  about  5
               minutes.
          (2)  In a large kettle, combine bread cubes, chestnuts,
               salt, pepper, and nutmeg. Toss to mix well.
          (3)  Combine cream and wine; mix well.   Add  to  bread
               mixture,  along  with the vegetables and drippings
               in skillet.  Toss lightly, using 2 forks.

NOTES

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

RATING

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

CONTRIBUTOR

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