Cooking live's chestnut stuffing

1 Servings

Ingredients

Quantity Ingredient
6 cups Torn bite-size pieces of day-old homemade-style white bread
2 Onions, chopped
4 Ribs of celery, chopped
3 tablespoons Minced fresh sage leaves or-
1 tablespoon Dried, crumbled
2 tablespoons Minced fresh thyme leaves or-
2 teaspoons Dried, crumbled
1 tablespoon Minced fresh rosemary leaves or-
1½ teaspoon Dried, crumbled
1 tablespoon Minced fresh savory leaves or-
1 teaspoon Dried, crumbled
½ cup Unsalted butter
1 pounds Fresh chestnuts, shelled and peeled chopped coarsely, or-
¾ pounds Vacuum-packed whole chestnuts, chopped coarsely (about 2 cups)
½ cup Finely chopped fresh parsley leaves

Directions

Preheat the oven to 325 degrees F. In a shallow baking pan arrange the bread pieces in one layer, bake them in the oven, stirring occasionally, for 10 to 15 minutes, or until they are golden, and tra nsfer them to a large bowl. In a large skillet cook the onions, celery, sage, thyme, rosemary, and savory in the butter over moderately low heat, stirring, until the vegetables are softened, add the chestnuts, and c ook the mixture, stirring, for 1 minute. Add the vegetable mixture to the bread pieces, tossing the mixture well, stir in the parsley and salt and pepper to taste, and let the stuffing cool completely. This stuffing may be made 1 day in advance and kept covered and chilled. (To prevent bacterial growth do not stuff the turkey cavities in advance.) Yield: About 10 cups, enough to stuff a 12- to 14-pound turkey with extra to bake on the sid Posted to MC-Recipe Digest V1 #325 Recipe by: COOKING LIVE SHOW #CL8765 From: "Angele and Jon Freeman" <jfreeman@...> Date: Sun, 1 Dec 1996 14:39:49 -0500

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