Provided by Craig Claiborne
Categories side dish
Time 50m
Yield About 8 cups
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees.
- Put the pork in a heavy skillet and cook for five minutes or until the pork loses its raw color, stirring and cutting down with a heavy metal spoon to break up the lumps. Add the onions and continue cooking, stirring, until the onions are wilted, about five minutes.
- Chop together the half bay leaf and thyme and add this to the pork. Add the wine and cook until the wine is reduced. Add salt and pepper.
- Add the chestnuts, chicken broth and parsley. Cook, stirring often, about five minutes. Stir in the egg and remove from the heat. Let cool.
- Stuff and roast the turkey. Butter a baking dish and add any leftover stuffing. Dot the top with about four tablespoons of butter and place in the oven. Bake 30 minutes. Serve the separate stuffing with the carved turkey.
Nutrition Facts : @context http, Calories 292, UnsaturatedFat 4 grams, Carbohydrate 38 grams, Fat 9 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 4 grams, Sodium 474 milligrams, Sugar 2 grams, TransFat 0 grams
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