*  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 :
 [email protected]
  allegra!princeton!kyrimis

 : Copyright (C) 1986 USENET Community Trust



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