*  Exported from  MasterCook  *
                      Christmas/thanksgiving Stuffing
 Recipe By     : Kriton Kyrimis Princeton University, Computer Science Dept.,
 Serving Size  : 0    Preparation Time :0:00
 Categories    : Stuffing
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
  250      g             ground beef
   30      g             butter
    5      ml            salt
  100      g             uncooked white rice
    1                    poultry liver (from the bird you are going
   25      g             pine nuts
   60      g             whole blanched almonds
   10                    pitted prunes
   75      g             raisins
   13                    chestnuts
 1.  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.
 2.  Brown the beef with half the butter.
 3.  Add the rice, salt and a little water, and let it cook on low heat,
 until the water is absorbed.
 4.  Boil the liver, mince it and add it into the rice and meat.
 5.  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.
 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!
 Author’s Notes:
     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...
     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.
 Precision     : no need to measure.
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