Ingredients
1/2 lb beef, ground
2 tbsp butter
1 tsp salt
1/2 cup white rice, raw
1 poultry liver (from the bird you ar, e going to stuff)
1/2 cup pine nuts
1/2 cup almonds (blanched), whole
10 prunes, pitted
1/2 cup raisins
10 chestnuts (up to 15)
Directions
Cook the chestnuts: Cut a groove on each chestnut and roast them on
the stove (if you've got an electric stove, placing the chestnuts on
the burner will do the trick, though you'll have to do some cleaning
afterwards.) When they're done, peel them. Watch your hands.
Brown the beef with half the butter. Add the rice, salt and a little
water, and let it cook on low heat, until the water is absorbed.
Boil the liver, mince it and add it into the rice and meat. Add the
almonds, prunes, raisins, chestnuts (cut in chunks) and pine nuts.
Add a small amount of water and let everything simmer until the water
is absorbed.
The stuffing is ready to use. Add the remaining butter and bake it. I
usually wrap the stuffing in aluminum foil, put it in a separate pan
and bake it along with the chicken. When the chicken is ready, the
stuffing is ready too!
NOTES:
* Holiday stuffing with fruit and nuts -- This is an elaborate
version of the type of poultry stuffing made in Greece. People there
have never heard of bread stuffings and, once you taste this recipe,
you'll never want to hear about bread stuffings either! I got the
recipe from my mother, who got it from a friend, who got it from her
sister-in-law, who... Yield: stuffs 5-6 lb poultry.
* If the chestnut-roasting procedure is to messy for you, then just
boil them.
* The amounts in the ingredients list are there for completeness'
sake. You should really interpret them as a few, a handful or one
small package. The only thing you have to bear in mind is that
putting more prunes will make the stuffing sourer, and putting more
raisins will make it sweeter.
* The original recipe suggested using unpitted prunes. I believe that
using pitted prunes is safer for the teeth!
: Difficulty: easy to moderate.
: Time: 1 hour preparation, 1-2 hours cooking.
: Precision: no need to measure.
: Kriton Kyrimis
: Princeton University, Computer Science Dept., Princeton, New
Jersey, USA : kyrimis@princeton.princeton.edu
allegra!princeton!kyrimis
: Copyright (C) 1986 USENET Community Trust
Servings: 1 batch
Christmas/Thanksgiving Stuffing Recipe brought to you by Recipe Ideas
Categories: Christmas; Holiday
The History of Recipes
Academics have proved the existance of recipes way back into the distant past, certainly as far as the ancient Egyptians, and maybe even further. Interesting though that is, sadly, these early records were just very simple hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the oldest recipe in existence, according to food historians is a series of tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `blissful`. During the time of the Roman Empire a man called Apicius assembled a few documents detailing recipes prepared by wealthy roman citizens. In his works, he recounts how the meals were split into hors d`oeuvre, main meal and afters, something that is very familiar to us today. This early Roman chef informs us how the cooks of Roman times were skilled in the use of many different spices, including some that we all recognise like basil, fennel and parsley. In the fifteenth century, the Crusaders brought back a variety of spices and herbs from Arab countries, including spices such as coriander, basil and rosemary. The introduction of these new culinary ideas prompted an eruption in cookery books, some of which are now in private cookery archives. By the arrival of the 20th century, recipe books are highly popular mostly due to more people being able to read, increased leisure time and having more money to spend. The introduction of television brought us TV cooks and the recipe books that accompanied them. Which brings us neatly up to date and the invention of the internet, allowing everybody to access massive numbers of recipes like those on this recipe site. |
We hope you enjoy this Christmas_Thanksgiving Stuffing recipe.
