Estimated Nutrition (whole recipe, rough)
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Pine Nut | 1 oz (28g) | 191 |
| Butter | 1 tbsp (14g) | 102 |
| Grape | 1/2 cup (76g) | 62 |
| Almond | 1 almond (1.2g) | 7 |
| Liver | not in our table | 0 |
| Prune | not in our table | 0 |
| Chestnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 lb Beef, Ground
- 2 T butter
- 1 tsalt
- 1/2 c white rice, Raw
- 1 Poultry Liver -(from The Bird You Are Going to Stuff)
- 1/2 c pine nuts
- 1/2 c almonds (blanched), -Whole
- 10 prunes, Pitted
- 1/2 c Raisins
- 10-15 chestnuts
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, although you'll have to do some cleaning afterwards.) When they're done, peel them. Watch your hands.
Brown the beef with half of 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!