Italian Stuffing With Fruits And Nuts
19 Aug 2010
|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.
Italian Stuffing With Fruits And Nuts Recipe