Christmas/Thanksgiving Stuffing

* Exported from MasterCook *

CHRISTMAS/THANKSGIVING STUFFING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Entrees Holiday
Usenet

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 lb Beef, ground
2 tb Butter
1 t Salt
1/2 c White rice, raw
1 Poultry liver
-(from the bird you
-are going to stuff)
1/2 c Pine nuts
1/2 c Almonds (blanched),
-whole
10 Prunes, pitted
1/2 c Raisins
10 Chestnuts (up to 15)

Cook the chestnuts: Cut a groove on each chestnut and
roast them on the stove (if you've got an electric
stove, placing the chestnuts on the burner will do the
trick, though you'll have to do some cleaning
afterwards.) When they're done, peel them. Watch your
hands.

Brown the beef with half the butter. Add the rice,
salt and a little water, and let it cook on low heat,
until the water is absorbed.

Boil the liver, mince it and add it into the rice and
meat. Add the almonds, prunes, raisins, chestnuts
(cut in chunks) and pine nuts. Add a small amount of
water and let everything simmer until the water is
absorbed.

The stuffing is ready to use. Add the remaining
butter and bake it. I usually wrap the stuffing in
aluminum foil, put it in a separate pan and bake it
along with the chicken. When the chicken is ready, the
stuffing is ready too!

NOTES:

* Holiday stuffing with fruit and nuts -- This is an
elaborate version of the type of poultry stuffing made
in Greece. People there have never heard of bread
stuffings and, once you taste this recipe, you'll
never want to hear about bread stuffings either! I got
the recipe from my mother, who got it from a friend,
who got it from her sister-in-law, who... Yield:
stuffs 5-6 lb poultry.

* If the chestnut-roasting procedure is to messy for
you, then just boil them.

* The amounts in the ingredients list are there for
completeness' sake. You should really interpret them
as a few, a handful or one small package. The only
thing you have to bear in mind is that putting more
prunes will make the stuffing sourer, and putting more
raisins will make it sweeter.

* The original recipe suggested using unpitted
prunes. I believe that using pitted prunes is safer
for the teeth!

: Difficulty: easy to moderate.
: Time: 1 hour preparation, 1-2 hours cooking.
: Precision: no need to measure.

: Kriton Kyrimis
: Princeton University, Computer Science Dept.,
Princeton, New Jersey, USA :
kyrimis@princeton.princeton.edu
allegra!princeton!kyrimis

: Copyright (C) 1986 USENET Community Trust



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