Updated Sunday, April 21st, 2002
Yield: Makes enough to stuff a 16-pound turkey.
This mouth-watering recipe for Traditional English Dressing will garner rave reviews when you add it to your next holiday gathering.
1. Saute celery, onion, and mushrooms in butter until softened. Stir in chestnuts and cook another 1 or 2 minutes.
2. Combine the sauteed mixture with everything else except water, then slowly add water until bread is thoroughly saturated. Mix together with your hands for at least 2 minutes, squeezing to form a heavy, thick consistency. Stuffing should be pasty, not crumbly.
3. Refrigerate promptly and age at least 12 hours, tossing with a fork as often as possible before use.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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