CHESTNUT RICE STUFFING

Chestnut Rice Stuffing image

Provided by evelynathens

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 12

3 tablespoons butter
1 lb ground beef
1 large onion, chopped fine
1 celery rib, chopped fine
1 1/2 cups long-grain rice
1 turkey liver, chopped fine (optional)
2 Granny Smith apples, peeled and grated coarse
3/4 cup pine nuts
3/4 cup slivered almonds
3/4 cup sultana raisin
1 1/2 teaspoons cinnamon
2 lbs chestnuts, cooked, cleaned and chopped coarse (procedure follows)

Steps:

Melt butter in a large saucepan over medium heat, add onion and saute until translucent, about 3 minutes. Turn heat up to high and add ground beef. Cook until meat is browned well, stir in celery and cook 5 minutes longer. Stir in rice and turkey liver and cook 3 minutes. Add all remaining ingredients, season generously with salt and pepper.
Your bird is ready to be stuffed!
To prepare chestnuts: I do them in the pressure cooker. Rinse chestnuts and put them in the cooker. Add enough water to cover by a good 2 inches and throw in 2 tblsps salt (this will be drained off anyway- but gives the chestnuts better flavour). Boil for 5 minutes (after pressure starts). Turn off heat and leave on element 15 minutes longer. Drain.
When cool enough to handle, cut off'nib' with a small, sharp knife and peel. Get the papery stuff off too. This is not so easy- some chestnuts peel easer than others, but they are so good and this is so totally worth it!
If you don't have a pressure cooker, you can boil them in a regular pot for about 25 minutes.
You could also use the vacuum-packed, cleaned chestnuts available, but I don't know if they'd be as tasty. I would guess that just over 1 lb of cleaned, cooked chestnuts would equal a 2 lb, uncleaned weight.

Nutrition Facts : Calories 722.2, Fat 28.3, SaturatedFat 7.4, Cholesterol 50, Sodium 86.1, Carbohydrate 100, Fiber 3.8, Sugar 13.9, Protein 19.6