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Chestnut Stuffing (M, TNT)
Source: Self
Serves: 12

1 pound ground mixed turkey and chicken meat
2 big onions, chopped
3 chicken livers, (optional, sometimes I do and some time I don't)
3 tablespoons oil
1 apple, cut into small pieces
2 cups walnuts, ground coarsely
1 cup chestnut puree, (ready made) *see note
1 teaspoon ginger powder
1/2 teaspoon cinnamon
salt, and fresh ground pepper
1/2 cup margarine, room temperature

*NOTE: The ready-made chestnuts are sweet in taste. Add only 1/2 a cup, taste the ready-made filling, and then decide if you want to add the rest. OR: use 3 cups chestnuts pureeing your own, made from 2 pounds chestnuts, cooked, peeled, and pureed in food processor.

In a large skillet warm up the oil, lightly brown the onions.

Add the liver and continue to fry until they are lightly brown too, but not completely done, about 5-7 minutes. Spoon all into a bowl.

In the same skillet fry the ground meat, mixing all the time until it is not pink in color, and there is not any liquid in the pan.

*At this stage you can prepare one day ahead, cool, and keep in refrigerator. Next day, cut the liver (if you use) into small pieces.

Mix in the rest of the stuffing ingredients until well-blended, except the margarine. Taste and see if you need to add more flavor.

Stuff Rooster or Turkey (click here for recipe)

Poster's Notes:
The recipe above is a kind of recipe that I am proudly can say that I have created some 17 years ago and since then, when ever I want (or need) to impress a very "distinguished" guest, or have a special family gathering, I make this dish.

Posted by Rina Perry

Nutritional Info Per Serving: N/A