Chestnut and Oyster Stuffing

* Exported from MasterCook *

Chestnut and Oyster Stuffing

Recipe By : Fine Cooking
Serving Size : 12 Preparation Time :0:00
Categories : Dinner Lunch
Meats Poultry
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 dozen oysters -- liquor reserved
12 oz day old french bread -- cut in 1/2" cubes
2 tablespoons vegetable oil
1/2 lb ground pork
1/2 lb ground veal
2 bunches scallions -- finely chopped
4 cloves garlic -- finely chopped
2 stalks celery -- finely chopped
1 1/2 cups chestnuts -- finely chopped
1/4 cup Italian parsley -- finely chopped
1/2 tsp fresh sage -- chopped
1/4 tsp cayenne pepper

Toss oyster liquor with the bread cubes, and set aside.

Heat the vegetable oil in skillet; add the pork and veal. Cook, stirring
frequently for about 5 minutes, or until no longer pink.

Stir in the scallions, garlic, and celery and continue to cook for 10 minutes.
Stir frequently.

Add in the oysters and cook for 3 minutes. 

Add bread cubes, chestnuts, parsley, thyme and cayenne. Season to taste with
salt and pepper. Refrigerate for at least 1 hour, or up to a day in advance.

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NOTES : You can use this to stuff veal, poultry, or bake it alone in a large
casserole. It makes about 8 cups; enough to stuff a large bird.




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Source:

rec.food.cooking