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1993-01-20
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Newsgroups: rec.food.recipes
Distribution: world
From: n9040513@henson.cc.wwu.edu (aldridge andrea)
Date: Mon, 2 Dec 1991 19:53:42 GMT
Subject: MISC: Chestnut Turkey Stuffing
Summary: orig. subject: Chestnut Stuffing
Archive-Name: recipes/misc/chestnut-turkey-stuffing
Keywords: recipe misc chestnut turkey stuffing
Followup-To: rec.food.cooking
Organization: Western Washington University
Approved: aem@mthvax.cs.miami.edu
The basis for this recipe is from the Woman's Day Encyclopaedia of
Cookery, 1965 edition, with the excellent additional suggestion of
spinach from my father.
Chestnut Turkey Stuffing
2 sticks (8 oz.) butter or margarine
1 large onion, chopped
4-5 ribs celery, chopped
1 tsp. each powdered thyme and sage
1-2 lbs. (depending on your budget) chestnuts, blanched, peeled and chopped
3-10 oz. packages frozen spinach, thawed, drained and broken up
3-4 large apples, cored, seeded and chopped (optional)
Pepper and salt to taste
Two quarts dry bread stuffing
Prepare chestnuts by making a slash through the brown hull on the flat
side. Put in a pot covered with cold water and bring to a boil. Boil
for one minute, then remove pot from heat. Leave chestnuts in water as
you remove two or three at a time from the pot, peel off the dark outer
hull, and remove the bitter thin inner hull. Chop the nuts and set aside.
Melt one stick (4 oz.) of margarine in a large frying pan and lightly
saute the onion and celery. Add the herbs and salt and pepper to
taste; toss and saute three or four more minutes. Add chestnuts,
spinach and (optional) apples and stir for two or three more minutes.
Toss with bread stuffing. Melt margarine from second stick as desired
to moisten stuffing. Stuff bird.
Andrea Aldridge n9040513@henson.cc.wwu.edu