1/2 lb butter
1 cup onion, chopped
4 cup celery (including leaves), chopped, coarsely
1/4 cup parsley, chopped
6 cup bread cubes (white), dry
1 lb chestnuts, roasted, peeled and chop, ped
1 salt and pepper
1/8 tsp nutmeg
1/4 cup cream, light
1/4 cup white wine
Directions
In hot butter in a large skillet, saute onion, celery and parsley,
stirring, for about 5 minutes.
In a large kettle, combine bread cubes, chestnuts, salt, pepper and
nutmeg. Toss to mix well.
Combine cream and wine; mix well. Add to bread mixture, along with
the vegetables and drippings in skillet. Toss lightly, using 2 forks.
NOTES:
* Poultry stuffing with chestnuts, bread and wine -- This recipe has
long been part of my Thanksgiving Day tradition. I have long since
forgotten its source. Yield: Stuffs 12-16 lb poultry.
* In North America, use half and half for light cream.
: Difficulty: easy but tedious.
: Time: 1 hour preparation.
: Precision: approximate measurement OK.
: Marilyn Kushner
: Microlab, University of California, Berkeley, California, USA
: Marilyn@merlin.berkeley.edu
: Copyright (C) 1986 USENET Community Trust
Servings: 1 batch
Chestnut Stuffing Recipe brought to you by Recipe Ideas
Categories: Nut
The History of Recipes
Academics have traced the existence of recipes far back into the distant past, in truth as far back into recorded history as pharonic Egypt, and quite possibly further than that. Interesting though that is, these, old records were just simple pictorial instructions for meal preparation.
Fascinatingly, the most ancient recipe found, according to Professor Solomon Katz, is a series of clay tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated. As our culinary historical trip moves to more modern times there were two interesting cookery books which were published in the fourteenth century - one book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Despite their titles, these two books are unconnected to the spicy food that is popular today, but instead recipes for the types of meals cooked for the upper classes of those days. Over the next few centuries, the upper classes tried to serve the most extravagent banquests, and as a result the best cooks and their recipes were greatly in demand. However, it was during the nineteenth century that cooking and recipe collections reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to assembling, trying out, and publishing recipes to help cooks of their time. By the arrival of the twentieth century, cookery books are increasing in popularity as a result of increased literacy, more leisure time and being a little richer. The introduction of television gave us celebrity chefs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, allowing us all to search through thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Chestnut Stuffing recipe.
