|Rice||2 Cup (32 tbs)|
|Currants||1 Cup (16 tbs)|
|Chestnuts||1 Dozen, cooked|
|Pistachio nuts||1 Cup (16 tbs), shelled|
|Ground cinnamon||1 Teaspoon|
1. Finely chop nuts and chestnuts.
2. In a bowl, mix all the ingredients except butter.
3. In a pan, melt butter and cook stuffing gently for 5 minutes with constant stirring.
4. Use Turkish stuffing for stuffing peppers and tomatoes.