(for a 10-12 pound bird)
10 cups soft bread crumbs
2 tsps. sage
6 Tbsps diced celery and leaves
2 tbsps. minced parsley
1/4 tsp. pepper
3/4 cup butter
1/2 cup, finely diced onion
1/2 cup poultry stock or water (optional)
2 cups cooked mashed chestnuts
- Sauté onions in butter until tender. Combine breadcrumbs, salt, sage, celery parsley, pepper, and chestnuts. Add to onions and butter. brown sightly, stirring crumbs well (do not scorch). Add stock, if you desire a moist dressing.
©Al (Alex-Alexander) D. Girvan 1995. All rights reserved.
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