Chestnut Rice Stuffing

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READY IN: 20mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Melt butter in a large saucepan over medium heat, add onion and saute until translucent, about 3 minutes. Turn heat up to high and add ground beef. Cook until meat is browned well, stir in celery and cook 5 minutes longer. Stir in rice and turkey liver and cook 3 minutes. Add all remaining ingredients, season generously with salt and pepper.
  • Your bird is ready to be stuffed!
  • To prepare chestnuts: I do them in the pressure cooker. Rinse chestnuts and put them in the cooker. Add enough water to cover by a good 2 inches and throw in 2 tblsps salt (this will be drained off anyway- but gives the chestnuts better flavour). Boil for 5 minutes (after pressure starts). Turn off heat and leave on element 15 minutes longer. Drain.
  • When cool enough to handle, cut off'nib' with a small, sharp knife and peel. Get the papery stuff off too. This is not so easy- some chestnuts peel easer than others, but they are so good and this is so totally worth it!
  • If you don't have a pressure cooker, you can boil them in a regular pot for about 25 minutes.
  • You could also use the vacuum-packed, cleaned chestnuts available, but I don't know if they'd be as tasty. I would guess that just over 1 lb of cleaned, cooked chestnuts would equal a 2 lb, uncleaned weight.
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