Christmas/Thanksgiving Stuffing

• 1/2 lb. beef, ground
• 2 tbsp. butter
• 1 tsp. salt
• 1/2 cup white rice, raw
• 1 poultry liver (from the bird you are going to stuff)
• 1/2 cup pine nuts
• 1/2 cup whole almonds, blanched
• 10 prunes, pitted
• 1/2 cup raisins
• 10 to 15 chestnuts, roasted *

1. 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, though you'll have to do some cleaning afterwards.)
2. When they're done, peel them.
3. Watch your hands.
4. Brown the beef with half the butter.
5. Add the rice, salt and a little water, and let it cook on low heat, until the water is absorbed.
6. Boil the liver, mince it and add it into the rice and meat.
7. Add the almonds, prunes, raisins, chestnuts (cut in chunks) and pine nuts.
8. Add a small amount of water and let everything simmer until the water is absorbed.
9. The stuffing is ready to use.
10. Add the remaining butter and bake it.

beef, butter, salt, white rice, poultry, pine nuts, whole almonds, prunes, raisins, chestnuts

Taken from www.foodgeeks.com/recipes/4747 (may not work)