Mediterranean Poultry Stuffing
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 and 1/2 lb Chestnuts1/2 Cup minced Celery2 Cups White Rice1 Onion diced1 Tblsp oive oil1 Cup Golden Raisins4 oz Ground beef, extra lean1 small can Tomato Sauce1/2 stick Butter, unsalted1/2 Cup chicken livers1 stick cinnamonsalt and pepper to taste
Heat oven to 425 degrees. With a serrated knife, cut an X in the rounded top of each of the chestnuts. Lay them out on a sheet pan and sprinkle with a little water. Place in the oven and roast for 20 minutes, turning the chestnuts over halfway through the roasting time. When finished, allow them to cool slightly, and peel. It is very hard to peel them when they are totally cool!
In a small pan, cook chicken livers in a tiny bit of olive oil until cooked through. Take them out of the pan, cool, and then dice them finely.
Put butter in pot and melt over medium heat. Add rice and mix with butter. When rice starts to turn color and makes popping sound, remove from heat. In a large put, add olive oil and heat. Then add onion and ground meat, and brown the meat. Add chicken livers, tomato sauce and 1 cup of chicken stock. Add raisins, chestnuts and cinnamon stick, then add the rice. Pour in water--only 1/2 cup if using this to stuff the turkey, or add 3 cups stock or water if not using this to stuff the turkey. Bring to a simmer, then lower heat, cover and cook for 20-25 minutes or until rice is cooked.
Number of Servings: 8
Recipe submitted by SparkPeople user PIEGRRL.
In a small pan, cook chicken livers in a tiny bit of olive oil until cooked through. Take them out of the pan, cool, and then dice them finely.
Put butter in pot and melt over medium heat. Add rice and mix with butter. When rice starts to turn color and makes popping sound, remove from heat. In a large put, add olive oil and heat. Then add onion and ground meat, and brown the meat. Add chicken livers, tomato sauce and 1 cup of chicken stock. Add raisins, chestnuts and cinnamon stick, then add the rice. Pour in water--only 1/2 cup if using this to stuff the turkey, or add 3 cups stock or water if not using this to stuff the turkey. Bring to a simmer, then lower heat, cover and cook for 20-25 minutes or until rice is cooked.
Number of Servings: 8
Recipe submitted by SparkPeople user PIEGRRL.
Nutritional Info Amount Per Serving
- Calories: 334.1
- Total Fat: 11.7 g
- Cholesterol: 74.6 mg
- Sodium: 126.3 mg
- Total Carbs: 50.5 g
- Dietary Fiber: 1.7 g
- Protein: 8.5 g
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