Italian Stuffing With Fruits And Nuts
|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|
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.