kyrimis@Princeton.EDU (Kriton Kyrimis) (11/15/87)
CHICKEN-STUFF2(M) USENET Cookbook CHICKEN-STUFF2(M)
CHRISTMAS/THANKSGIVING STUFFING
CHICKEN-STUFF2 - 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...
INGREDIENTS (stuffs 5-6 lbs poultry)
1/2 lb ground beef
2 Tbsp butter
1 tsp salt
1/2 cup uncooked white rice
1 poultry liver (from the bird you are going to
stuff)
1/2 cup pine nuts
1/2 cup whole blanched almonds
10 pitted prunes
1/2 cup raisins
10-15 chestnuts
PROCEDURE
(1) 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.
(2) Brown the beef with half the butter.
(3) Add the rice, salt and a little water, and let it
cook on low heat, until the water is absorbed.
(4) Boil the liver, mince it and add it into the rice
and meat.
(5) 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.
(6) 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
If the chestnut-roasting procedure is to messy for you, then
just boil them.
The amounts in the ingredients list are there for complete-
ness' 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!
RATING
Difficulty: easy to moderate. Time: 1 hour preparation, 1-2
hours cooking. Precision: no need to measure.
CONTRIBUTOR
Kriton Kyrimis
Princeton University, Computer Science Dept., Princeton, New Jersey, USA
kyrimis@princeton.princeton.edu allegra!princeton!kyrimis