Holiday Stuffing

Christmas/Thanksgiving Stuffing

-(from The Bird You -Are Going to Stuff) -Whole
 * 1/2  lb           Beef, Ground
 * 2      tb           butter
 * 1      t            salt
 * 1/2  c            white rice, Raw
 * 1                   Poultry Liver
 * 1/2  c            pine nuts
 * 1/2  c            almonds (blanched),
 * 10                   prunes, Pitted
 * 1/2  c            Raisins
 * 10                   chestnuts (up to 15)

Cook The chestnuts: Cut a Groove on Each chestnut AndRoast Them on The Stove (if You've Got an Electric

Stove, Placing The chestnuts on The Burner Will do TheTrick, Though You'll Have to do Some Cleaning

Afterwards.) When They're Done, Peel Them. Watch YourHands.

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 AndMeat. Add The almonds, prunes, Raisins, chestnuts (cut in Chunks) And pine nuts. Add a Small Amount OfWater 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 InAluminum Foil, Put it in a Separate Pan And Bake ItAlong With The Chicken. When The Chicken is Ready, TheStuffing is Ready Too!

Notes:


 * Holiday Stuffing With Fruit And Nuts -- This is AnElaborate Version of The Type of Poultry Stuffing MadeIn Greece. People There Have Never Heard of bread

Stuffings And, Once You Taste This Recipe, You'llNever Want to Hear About bread Stuffings Either! i GotThe 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 ForYou, Then Just Boil Them.


 * The Amounts in The Ingredients List Are There ForCompleteness' sake. You Should Really Interpret ThemAs a Few, a Handful or One Small Package. The Only

Thing You Have to Bear in Mind is That Putting MorePrunes Will Make The Stuffing Sourer, And Putting MoreRaisins Will Make it Sweeter.


 * The Original Recipe Suggested Using Unpitted

prunes. i Believe That Using Pitted prunes is SaferFor The Teeth!


 * Difficulty: Easy to Moderate.
 * Time: 1 Hour Preparation, 1-2 Hours Cooking.
 * Precision: no Need to Measure.

Enjoy.

contributed by :

 * World Recipes Y-Group