Recipe - Herbed Stuffing With Chestnuts And Raisins

One half cup Butter
2 cup Onion; finely chopped
2 Cloves garlic; pressed
1 cup Raisins; yellow
2 cup Chestnuts; coarsely chopped
One fourth cup Parsley; finely chopped
2 Whole eggs
2 cn Chicken broth
16 ounce Herbseasoned stuffing cubes

Saute onions, garlic and raisins in butter until onions are soft. Add
remaining ingredients, using only enough broth to hold stuffing together.
Will stuff a 15 to 18 pound turkey. Can be baked separately in a casserole,
which is recommended.

Note: Can use canned chestnuts, drained.

Recipe by: The Joy of Eating French Food

Posted to MCRecipe Digest V1 #934 by MAMacR@aol.com on Nov 30, 1997