Chestnut Mushroom Stuffing
|Yellow onions||4 Medium, peeled and coarsely chopped|
|Garlic||2 Clove (10 gm), peeled and crushed|
|Celery stalks||4 Large, coarsely chopped (Do Not Include Tops)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Fresh mushrooms||1 Pound, wiped clean and sliced thin|
|Minced parsley||1⁄4 Cup (4 tbs)|
|Melted butter/Margarine||3⁄4 Cup (12 tbs)|
|Soft bread crumbs/Two 8- ounce packages poultry stuffing mix||8 Cup (128 tbs)|
|Chestnuts||1 Pound, shelled, peeled, and quartered|
|Dry sherry||1⁄4 Cup (4 tbs)|
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.
3. Use as stuffing for suckling pig or turkey.
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.