Cooking Recipe Christmas/Thanksgiving Stuffing
Recipe Ingredients
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
* 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 : kyrimis@princeton.princeton.edu
allegra!princeton!kyrimis
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