Ingredients Jump to Instructions ↓

  1. Exported from MasterCook

  2. Christmas/thanksgiving Stuffing

  3. Recipe By : Kriton Kyrimis Princeton University, Computer Science Dept.,

  4. 0 Preparation Time :

  5. Categories : Stuffing

  6. Amount Measure Ingredient -- Preparation Method -- -- --

  7. 250 g ground beef

  8. 30 g butter

  9. 5 ml salt

  10. 100 g uncooked white rice

  11. 1 poultry liver

  12. 25 g pine nuts

  13. 60 g whole blanched almonds

  14. 10 pitted prunes

  15. 75 g raisins

  16. 13 chestnuts

  17. 1. Cook the chestnuts: Cut a groove on each chestnut, and roast them on

  18. the stove (if you've got an electric stove, placing the chestnuts on the

  19. burner will do the trick, though you'll have to do some cleaning

  20. afterwards.) When they're done, peel them. Watch your hands.

  21. 2. Brown the beef with half the butter.

  22. 3. Add the rice, salt and a little water, and let it cook on low heat,

  23. until the water is absorbed.

  24. 4. Boil the liver, mince it and add it into the rice and meat.

  25. 5. Add the almonds, prunes, raisins, chestnuts (cut in chunks) and pine

  26. nuts. Add a small amount of water and let everything simmer until the water

  27. is absorbed.

  28. 6. The stuffing is ready to use. Add the remaining butter and bake it. I

  29. 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

  30. ready too!

  31. Author's Notes:

  32. This is an elaborate version of the type of poultry stuffing made in

  33. Greece. People there have never heard of bread stuffings and, once you

  34. taste this recipe, you'll never want to hear about bread stuffings either!

  35. I got the recipe from my mother, who got it from a friend, who got it from

  36. her sister-in-law, who...

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

  38. them. The amounts in the ingredients list are there for completeness' sake.

  39. You should really interpret them as "a few", "a handful" or "one small

  40. package". The only thing you have to bear in mind is that putting more

  41. prunes will make the stuffing sourer, and putting more raisins will make it

  42. sweeter. The original recipe suggested using unpitted prunes. I believe

  43. that using pitted prunes is safer for the teeth!

  44. Difficulty : easy to moderate.

  45. Precision : no need to measure. - - - - - - - - - - - - - - - - - -


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