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Grandma's Chestnut Stuffing

Chicken.delights's picture
  Chestnuts 1 Pound
  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
  Pepper 1⁄4 Teaspoon
  Beaten eggs 2

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.

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Grandma's Chestnut Stuffing Recipe