You are here

Italian Stuffing With Fruits And Nuts

Chicken.Maximus's picture
Ingredients
  Bacon 4 Ounce, chopped (Preferably Nitrite Free)
  Fresh chestnuts/7 ounces canned chestnuts (about 1 1/4 cups), rinsed, drained and coarsely chopped 18 , blanched, peeled and coarsely chopped
  Ground turkey/Chicken / veal 8 Ounce
  Apples 3 , peeled, cored and diced
  Ripe pears 3 , peeled, cored and diced
  Chopped pitted prunes 8 Ounce (1 1/3 Cups)
  Freshly grated parmesan cheese 2 Ounce (1/2 Cup)
  Butter 6 Tablespoon, melted (3/4 Stick)
  Walnut halves 12 , chopped
  Freshly grated nutmeg 1⁄4 Teaspoon
  Freshly ground pepper To Taste
  Salt To Taste
Directions

Saute bacon in heavy large skillet over medium-high heat until cooked through.
Drain well on paper towels.
Transfer to large bowl.
Add remaining ingredients and blend well.
Let cool, then refrigerate thoroughly before using.

Recipe Summary

Cuisine: 
Italian
Method: 
Saute

Rate It

Your rating: None
4.025
Average: 4 (14 votes)

1 Comment

Anonymous's picture
what about the ground meat,do you saute meat with all ingredients or is everyhting uncooked except for the bacon?