Chestnut Mushroom Stuffing Recipe
Ingredients
| 4 medium-size yellow onions, peeled and coarsely chopped | ||
| Garlic | 2 Clove (5gm), crushed | |
| Celery stalks | 4 Large | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| 1 pound fresh mushrooms, wiped clean and sliced thin | ||
| Parsley | 1/4 Cup (16 tbs), minced | |
| Sage | 1/2 Teaspoon | |
| Thyme | 1/2 Teaspoon | |
| Salt | 1 Tablespoon | |
| Pepper | 1/4 Teaspoon | |
| Butter/Margarine | 3/4 Cup (16 tbs), melted | |
| Soft bread crumbs | 8 Cup (16 tbs) | |
| 1 pound chestnuts, shelled, peeled, and quartered | ||
| Dry sherry | 1/4 Cup (16 tbs) | |
Directions
MAKING
1. In a heavy, large skillet, sauté garlic, celery and onions in butter on moderate heat for 8 to 10 minutes for them to turn golden. Mix in parsley, mushrooms, sage, pepper, thyme and salt and stirring occasionally heat the mixture for 8 to 10 minutes.
2. Using a 6 quart kettle, mix in rest of the ingredients.
SERVING
3. Use as stuffing for suckling pig or turkey.
TIPS
1. Take a heavy foil, enwrap rest of the stuffing, if any and allow to chill for an hour. Place the foil near turkey or pig and allow to heat till the meat gets roasted.
1. In a heavy, large skillet, sauté garlic, celery and onions in butter on moderate heat for 8 to 10 minutes for them to turn golden. Mix in parsley, mushrooms, sage, pepper, thyme and salt and stirring occasionally heat the mixture for 8 to 10 minutes.
2. Using a 6 quart kettle, mix in rest of the ingredients.
SERVING
3. Use as stuffing for suckling pig or turkey.
TIPS
1. Take a heavy foil, enwrap rest of the stuffing, if any and allow to chill for an hour. Place the foil near turkey or pig and allow to heat till the meat gets roasted.
Chef
