INGREDIENTS

INSTRUCTIONS

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!
Author's Notes:
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...
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. Precision
: no need to measure.
Recipe By     : Kriton Kyrimis Princeton University, Computer Science
Dept.,
Posted to MC-Recipe Digest V1 #268
Date: Tue, 29 Oct 1996 07:42:53 -0800
From: Gerald Edgerton <jerrye@wizard.com>

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