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 Happy Thanksgiving from coolesmag.com | | |
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| Ingredients : |
| 2 Onions(chopped), 2 tb chopped fresh parsley, 1 stalk celery(chopped), 1 tb Chopped fresh dill, 2 tbsp butter, 3/4 lb Roasted chestnuts(peeled), 1 lb ground beef, coarsely chopped liver from turkey, finely chopped 1/4 lb Pignoli nuts, 1/2 c White raisins, 1 lb Mild breakfast sausage, 1/4 c White rice, 1/2 c Dry red wine, 1 c Water, 2 tb Tomato paste, 1 lb White bread crumbs, salt and pepper to taste. |
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| Preparation : |
| Brown onions and celery in butter. Add beef, liver, and sausage and cook until brown. Add wine and tomato paste, then herbs, and simmer until meat is tender. Add nuts, raisins, and rice. Stir in water and cook, covered, until the rice is done. Mix in bread crumbs and season to taste. Stuff loosely into the turkey. Stuffs a 10-12 pound turkey. |
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| Ingredients : |
| 1 cup chopped onion, 1/2 cup butter, 1 1/2 teaspoons salt, 1 cup chicken stock or bouillon, 8 cups small bread cubes, 5 hard-cooked eggs(chopped), 1/2 cup chopped parsley. |
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| Preparation : |
| Saute onion in butter until soft; sprinkle with salt then pour stock into the onion mixture. Bring to a boil. In a large bowl combine egg, parsley and bread cubes. Pour onion liqued over the mixture. Stir gently until well mixed. Makes about 12 cups.Stuffing can be baked in the bird or bake at 325 for about 45 to 50 minutes in a covered, buttered casserole.
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