Date Added: 13 Sep 2009
Listed in: Thanksgiving Recipes

Thanksgiving Stuffing Ingredients

250 g ground beef
30 g butter
5 ml salt
100 g uncooked white rice
1 poultry liver (from the bird you are going to stuff)
25 g pine nuts
60 g whole blanched almonds
10 pitted prunes
75 g raisins
10-15 chestnuts

Thanksgiving Stuffing Cooking Instructions

1. Cook the chestnuts: Cut a groove on each chest-nut, 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.

2. Brown the beef with half the butter.

3. Add the rice, salt and a little water, and let itcook on low heat, until the water is absorbed.

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

5. Add the almonds, prunes, raisins, chestnuts (cutin chunks) and pine nuts. Add a small amount of water and let everything simmer until the water is absorbed.

(6) 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: If the chestnut-roasting procedure is to messy for you, then just boil them. The amounts in the 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 un pitted prunes. I believe that using pitted prunes is safer for the teeth!


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