*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Entrees                          Holiday
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   lb           Beef, ground
    2       tb           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),
   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
   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
   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!
   *  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 :
   : Copyright (C) 1986 USENET Community Trust
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