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Christmas - Thanksgiving Stuffing

 

Made with ground beef, pine nuts, almonds and chestnuts, this stuffing is perfect for any holiday you celebrate!
52

Yield

1

batch

Prep

60

min

Cook

60

min

Ready

120

min

Trans-fat Free, Good source of fiber
 

Ingredients

2 pounds beef
ground
2 tablespoons butter
1 teaspoon salt
½ cup rice
raw
1 each chicken livers
from the bird you are going to stuff
*
½ cup pine nuts
½ cup almonds
(blanched) whole
*
10 each prunes
pitted
½ cup raisins, seedless
10 each chestnuts
*

Directions

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.

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 absorbed.

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:

  • 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 to 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 316g (11.1 oz)
Amount per Serving
Calories 98654% of calories from fat
 % Daily Value *
Total Fat 59g 91%
Saturated Fat 21g 104%
Trans Fat 0g
Cholesterol 210mg 70%
Sodium 777mg 32%
Total Carbohydrate 16g 16%
Dietary Fiber 3g 13%
Sugars g
Protein 131g
Vitamin A 7% Vitamin C 1%
Calcium 5% Iron 43%
* based on a 2,000 calorie diet How is this calculated?

 

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