Herbed stuffing with chestnuts and raisins
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter |
| 2 | cups | Onion; finely chopped |
| 2 | Cloves garlic; pressed | |
| 1 | cup | Raisins; yellow |
| 2 | cups | Chestnuts; coarsely chopped |
| ¼ | cup | Parsley; finely chopped |
| 2 | Whole eggs | |
| 2 | cans | Chicken broth |
| 16 | ounces | Herb-seasoned stuffing cubes |
Directions
Saute onions, garlic and raisins in butter until onions are soft. Add remaining ingredients, using only enough broth to hold stuffing together.
Will stuff a 15 to 18 pound turkey. Can be baked separately in a casserole, which is recommended.
Note: Can use canned chestnuts, drained.
Recipe by: The Joy of Eating French Food Posted to MC-Recipe Digest V1 #934 by MAMacR@... on Nov 30, 1997