Almond Turkey Stuffing
|Fresh chestnuts||1 Pound|
|Milk||2 Cup (32 tbs)|
|Water||1 Cup (16 tbs) (adjust quantity as needed)|
|Onion||1 Small, chopped|
|Lean ground meat||1 Cup (16 tbs)|
|Turkey heart||1 , chopped|
|Turkey gizzard||1 , chopped|
|Slivered almonds||1 Cup (16 tbs)|
|Pistachio nuts||1⁄2 Cup (8 tbs)|
|Black currants||2 Tablespoon|
|Long grain rice||1 Cup (16 tbs), washed|
|Water/Turkey broth||1 Cup (16 tbs)|
|Black pepper||1⁄4 Teaspoon|
Slash the chestnuts without cutting the meat.
Roast at 475 degrees for ten minutes.
Peel the outer and inner skins.
Place in a saucepan, add the milk and enough water to cover, add the butter and salt.
Bring to a boil over high heat, reduce heat and simmer for about twenty minutes, until soft but not mushy.
Drain and set aside.
Meanwhile, in a heavy skillet saute the onion in the butter until translucent.
Add the meats and saute until nicely browned.
Add the nuts, currants and rice and saute for a few minutes.
Pour in the water or broth, cover, and simmer about ten to fifteen minutes, or until all the liquid is absorbed and the rice is tender.
Season with the salt, pepper and cinnamon.
Stir in the chestnuts, mixing well.
Stuff the cavity of the turkey with the stuffing and roast as desired.
Any remaining stuffing can be cooked with one cup broth and served along with the turkey.