Grandma's Chestnut Stuffing Recipe
Ingredients
| Chestnuts | 1 pound | |
| Ground beef | 1 1/2 Pound | |
| 1/2 pound bulk pork sausage | ||
| Onion | 1 Cup (16 tbs), chopped | |
| Celery | 1 Cup (16 tbs), chopped | |
| 3 1/2 cups turkey or chicken broth | ||
| 1 cup regular rice | ||
| Raisins | 1 Cup (16 tbs) | |
| 1/2 cup slivered almonds or pine nuts | ||
| 2 tablespoons turkey or chicken drippings (optional) | ||
| Salt | 1 1/2 Teaspoon | |
| Ground cinnamon | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Eggs | 2 , beaten | |
Directions
Cut a slash in chestnuts with a sharp knife.
Roast on baking sheet at 450° for 5 to 6 minutes; cool.
Peel and coarsely chop.
In a 12-inch skillet cook ground beef, sausage, onion, and celery till meat is browned and vegetables are tender.
Drain off fat.
Add 3 cups of the broth, chestnuts, uncooked rice, raisins, almonds, drippings, salt, cinnamon, and pepper.
Cover; simmer for 30 minutes.
Remove from heat.
Combine remaining 1/2 cup broth and eggs; stir into meat-rice mixture.
Use to stuff a 16- to 18-pound turkey or bake, covered, in two 1 1/2-quart casseroles at 325° for 30 to 35 minutes.
Roast on baking sheet at 450° for 5 to 6 minutes; cool.
Peel and coarsely chop.
In a 12-inch skillet cook ground beef, sausage, onion, and celery till meat is browned and vegetables are tender.
Drain off fat.
Add 3 cups of the broth, chestnuts, uncooked rice, raisins, almonds, drippings, salt, cinnamon, and pepper.
Cover; simmer for 30 minutes.
Remove from heat.
Combine remaining 1/2 cup broth and eggs; stir into meat-rice mixture.
Use to stuff a 16- to 18-pound turkey or bake, covered, in two 1 1/2-quart casseroles at 325° for 30 to 35 minutes.
Chef
