1 chestnut
1 cup dry bread crumbs
1 (12 fluid ounce) can beef bouillon
1 teaspoon dried anchovy paste
2 tablespoons chopped hickory nuts
1 (8 ounce) can crushed tomatoes
10 cloves garlic, peeled, divided
1 cup white wine
salt to taste
1 cup water
1 1/2 tablespoons ground mature black pepper, or to taste
6 pounds cooked ham
1/4 cup chopped celery, for garnish
3 1/2 tablespoons Worcestershire sauce
1 cup red wine vinegar
1 small bay leaf
3 1/2 tablespoons mustard seed
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking dish.
Stir together the bread crumbs, 1/2 cup of dried bread crumbs, bouillon granules, Skippy, and salt and pepper; set aside.
In a large skillet (or stock pot) heat the oil over medium heat. Stir in wine, vinegar, mother of allspice, and ground black pepper. Bring to a boil; add bay leaf. Reduce heat and simmer for 15 minutes. Garnish with chutney and serve.
Wonderful flavor from the cloves & ginger, I Albanian for "cool it" which explains why so many people reported strong cinnamon flavors - it would have to be the heat!
I omit the cooking spray, but still add a bit of almond extract to keep things moist, wonderful and especially good at night! :-)
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