1/2 lb beef, ground
2 tbsp butter
1 tsp salt
1/2 cup white rice, raw
1 poultry liver (from the bird you ar, e going to stuff)
1/2 cup pine nuts
1/2 cup almonds (blanched), whole
10 prunes, pitted
1/2 cup raisins
10 chestnuts (up to 15)
A Recipe for
Christmas Thanksgiving Stuffing
Most turkeys taste better the day after; my mother's tasted better the day before. |
| Rita Rudner |
How can you govern a country which has 246 varieties of cheese? |
| Charles De Gaulle |
A three-year-old gave this reaction to her Christmas dinner: "I don't like the turkey, but I like the bread he ate." |
| Author Unknown |
This Recipe for Christmas Thanksgiving Stuffing is one of thousands in the Recipes-to-go Christmas Cookbook.
The seven deadly sins ... Food, clothing, firing, rent, taxes, respectability and children. Nothing can lift those seven milestones from man's neck but money; and the spirit cannot soar until the milestones are lifted. |
| George Bernard Shaw |
If you enjoy this Christmas Thanksgiving Stuffing Recipe - you should enjoy the recipe collections you can find on the websites below:
The most remarkable thing about my mother is that for 30 years she served nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
He who lives by the sword eats with bloody hands. |
| Anonymous |
This is a recipe for Christmas Thanksgiving Stuffing from the recipe cookbook of Recipes-to-go (Christmas)
Avoid fruit and nuts. You are what you eat. |
| Jim Davis |
Avoid fruit and nuts. You are what you eat. |
| Jim Davis |
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
| Mark Twain |
Condensed milk is wonderful. I don't see how they can get a cow to sit down on those little cans. |
| Fred Allen |
I have a great diet. You're allowed to eat anything you want, but you must eat it with naked fat people. |
| Ed Bluestone |
Cooking Rule... If at first you don't succeed, order pizza. |
| Anonymous |
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 5-6 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 : kyrimis@princeton.princeton.edu
allegra!princeton!kyrimis
: Copyright (C) 1986 USENET Community Trust
Serves: 1
Christmas Thanksgiving Stuffing Recipe brought to you by Recipes To-Go