Grandma's Chestnut Stuffing
|Ground beef||1 1⁄2 Pound|
|Bulk pork sausage||1⁄2 Pound|
|Chopped onion||1 Cup (16 tbs)|
|Chopped celery||1 Cup (16 tbs)|
|Turkey broth/Chicken broth||3 1⁄2 Cup (56 tbs)|
|Regular rice||1 Cup (16 tbs)|
|Raisins||1 Cup (16 tbs)|
|Slivered almonds/Pine nuts||1⁄2 Cup (8 tbs)|
|Turkey drippings/Chicken drippings||2 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
|Ground cinnamon||1 Teaspoon|
Cut a slash in chestnuts with a sharp knife.
Roast on baking sheet at 450° for 5 to 6 minutes; cool.
Peel and coarsely chop.
In a 12-inch skillet cook ground beef, sausage, onion, and celery till meat is browned and vegetables are tender.
Drain off fat.
Add 3 cups of the broth, chestnuts, uncooked rice, raisins, almonds, drippings, salt, cinnamon, and pepper.
Cover; simmer for 30 minutes.
Remove from heat.
Combine remaining 1/2 cup broth and eggs; stir into meat-rice mixture.
Use to stuff a 16- to 18-pound turkey or bake, covered, in two 1 1/2-quart casseroles at 325° for 30 to 35 minutes.