CHESTNUT STUFFING FOR TURKEY
CHESTNUT STUFFING FOR TURKEY
SERVE 6
1 LB FRESH CHESTNUTS
1 CELERY STALK DICE SMALL
1 RED ONION PEELED AND DICE SMALL
2 TABLESPOONS OLIVE OIL
½ LB GROUND PORK
1 TABLESPOON CHOPPED GARLIC
1-TABLESPOON HERBS DE PROVENCE
½ CUP DRY WHITE WINE
SALT AND PEPPER TO TASTE
½ CUP TOASTED BREAD CRUMBS
BOIL THE FRESH CHESTNUTS IN WATER FIRST FOR 15 MINUTES,
COOL THEM AND PEEL THEM CHOPPED THEM AND RESERVE
IN A LARGE SAUTE PAN HEAT UP OLIVE OIL AND SAUTE THE GROUND PORK UNTIL IT IS ALL CRUMBLY TAKE IT OFF IN THE SAME PAN ADD ONIONS, GARLIC, CELERY HERBS AND COOK FOR 4 TO 5 MINUTES OR UNTILL YOU START GETTING SOME COLOR DEGLAZE WITH THE WINE
AND REDUCE FOR 3 MINUTES ADD VEGETABLES TO COOKED PORK ADD CHESTNUTS AND BREAD CRUMBS SEASON TO TASTE.
NOTE: SINCE THE STUFFING IS ALREADY COOKED YOU JUST NEED TO WARM IT UP WHEN YOU ARE READY TO EAT
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