Christmas/thanksgiving stuffing
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Christmas/thanksgiving stuffing
  Stuffing    Entrees    Holiday  
Last updated 6/12/2012 1:02:12 AM. Recipe ID 25688. Report a problem with this recipe.
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      Title: Christmas/thanksgiving stuffing
 Categories: Entrees, Holiday, Usenet
      Yield: 1 Batch
 
    1/2 lb Beef, ground
      2 T  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
  
  : 




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Recipe ID 25688 (Apr 03, 2005)

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