Cooking advice

Most food, from fruit to fish, has a season -a time when it is abundant and at its best. Knowledge about food's seasons was once essential to survival and became culturally ingrained over the centuries. Today, we have all but lost this accumulated wisdom. Does this matter, in an age where technology can bring us anything we want to eat, whenever we want it?









Sherried Chestnut Stuffing Recipe
Sherried Chestnut Stuffing Category Rice Recipes 
Views 57 
Ratings 0 
Ingredients And Procedures
Ingredients
1poundchestnuts, fresh -OR- 10 oz canned chestnuts
12ozlong-grain rice & wild rice (2 packages)
4cupwater
1/2cupcream sherry
4tablespoonbutter or margarine
1/2cuponion, sliced
1/2cupcelery, sliced
1/2cupparsley, fresh, minced

Directions:

If fresh chestnuts are used, slit shells on one side and cook in boiling water to cover 20 minutes. Cool, peel off shells and skin and dice coarsely. Drain and dice canned chestnuts, if used.

Cook rice in water according to package directions, using seasonings from package and adding sherry and 1 tablespoon butter. Meanwhile, melt remaining 3 tablespoons butter in skillet. Add onion, celery and parsley and cook until onion is tender but not browned. Combine rice with vegetables and chestnuts.

Makes enough for 10-pound turkey.
 
Rate this recipe!
1   2   3  4   5  
 
Post this recipe to your site




Search Recipe Database: