Chestnut & Raisin Stuffing for Turkey or Chicken (Capon)

By Nancy Gaifyllia

greekfood.about.com

Chestnut & Raisin Stuffing

Photo © N. Gaifyllia, licensed to About.com, Inc.

This is a stuffing often used for the traditional meal on New Year's Day. It is cooked inside the bird and then scooped out to serve on the side. The recipe makes about 5 cups, enough for a 7-10 pound bird.

Ingredients:

• 3 tablespoons of unsalted butter or margarine
• 1 medium onion, finely chopped
• liver from the bird, finely chopped
• 2/3 cups of milk
• 1 pound of chestnuts in the shell
• 1/3 cup of pine nuts
• 1/4 cup of dark raisins
• 1/4 teaspoon of ground cinnamon
• 1 tablespoon of unsalted butter or margarine
• 1 1/2 teaspoons of sea salt
• 1/2 teaspoon of pepper
• 2 tablespoons of fresh parsley, chopped
• 3-4 tablespoons of fine fresh bread crumbs

Preparation:

Prepare the chestnuts for stuffing (boil, shell) trying to keep them whole or in the largest pieces possible.

Sauté the onion in 3 tablespoons of butter until soft. Add the liver and brown. Stir in milk. Bring to a boil and add the chestnuts. Cook for 1 minute and add pine nuts, raisins, cinnamon, 1 tablespoon of butter, salt, pepper, parsley, and the bread crumbs. Stir to combine well.

Yield: about 5 cups.

Note: Calculate 1/2 to 3/4 cup of stuffing per pound of bird.