Stuffing with Chestnuts, Lamb, and Rice

This stuffing combines the giblets, ground lamb (or beef), onion, tomatoes, chestnuts, pine nuts, wine, and rice with herbs and spices to create a rich stuffing. Cook inside the bird. The recipe makes 5-6 cups. To make a larger quantity, increase all quanities proportionately except the olive oil.

Cook Time: 25 minutes

Ingredients:

• 3 tablespoons of olive oil
• 2 medium onions, chopped
• giblets from the bird, chopped
• 1/3 pound of ground lamb (or beef)
• 1 1/2 teaspoons of sea salt
• 1/2 teaspoon of pepper
• 1 bay leaf
• 3 tablespoons of canned chopped tomatoes
• 1/4 cup of rosé or white wine
• 1 cup of water
• 2 tablespoons of ground pine nuts
• 1/2 cup of boiled rice (white or brown)
• 10-12 chestnuts, boiled, shelled, chopped

Preparation:

Sauté the onion in 3 tablespoons of olive oil until soft, not browned. Add the chopped giblets and ground meat, and continue to stir until the meat is lightly browned. Add the salt, pepper, bay leaf, tomatoes, wine, and water and stir until mixed. Cover and simmer for 20-25 minutes until most of the liquid has been absorbed. Stir in the pine nuts, boiled rice, and chestnuts and remove from heat.

Yield: 5-6 cups

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