1 head cauliflower
1 head med. Celery
1 bunch Italian parsley
2 yellow onions
3 large red potatoes
1 lb. mushroom
1 cup plain bread cubes (my addition)
¼ lb. dry chestnuts or ½ lb. fresh & peeled
- soak dry chestnuts in water 1 day
- fresh chestnuts cut slit across one side
- put in oven about ½ hour @ 350, until slightly soft and peel
Cut all ingredients into small pieces about ½” cubes. Mix all together and put in large pot with ¼ cup olive oil. Season with salt & pepper and poultry seasoning. Sauté over low heat, stirring occasionally about ½ hour or until all vegetables are tender. Can be done a day ahead or so. Makes about 10 cups.
