Recipe - Cooking Lives Chestnut Stuffing

6 cup Torn bitesize pieces of
dayold homemadestyle
white bread
2 Onions, chopped
4 Ribs of celery, chopped
3 tablespoon Minced fresh sage leaves
or
1 tablespoon Dried, crumbled
2 tablespoon Minced fresh thyme leaves
or
2 teaspoon Dried, crumbled
1 tablespoon Minced fresh rosemary leaves
or
1 One half teaspoon Dried, crumbled
1 tablespoon Minced fresh savory leaves
or
1 teaspoon Dried, crumbled
One half cup Unsalted butter
1 pound Fresh chestnuts, shelled and
peeled chopped coarsely,
or
Three fourths pound Vacuumpacked whole
chestnuts, chopped coarsely
(about 2 cups)
One half cup Finely chopped fresh parsley
leaves

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 cup 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 14pound turkey with extra to bake on the sid
Posted to MCRecipe Digest V1 #325

Recipe by: COOKING LIVE SHOW #CL8765

From: "Angele and Jon Freeman" jfreeman@netusa1.net

Date: Sun, 1 Dec 1996 14:39:49 0500