Vegetable stuffing (cfa)

8 servings

Ingredients

Quantity Ingredient
1 pounds Chestnuts; optional
3 mediums Onions
½ cup Water
½ pounds Hamburger
8 ounces Chicken livers; chopped
½ cup Butter; or margarine
3 Carrots; peeled & chopped
2 Celery stalks; sliced
½ cup Walnut meats; chopped
1½ teaspoon Poultry seasoning
1½ teaspoon Cinnamon
2 teaspoons Nutmeg
½ teaspoon Ground cloves
1 pack Zwieback; (6 oz.)
6 Eggs

Directions

You can either bake this stuffing in a separate pan or spoon it inside a chicken or turkey and roast as usual. The carrots and raisins give the stuffing a pleasant sweetness; walnuts add a crunchy texture.

Cut a ½ inch slit in the side of each chestnut, cover with boiling water, cook 10 minutes, and drain; then peel and chop. Peel and chop onions; boil in the ½ cup water just until the water boils away.

Brown the hamburger, chopped livers, and cooked onions in butter until meat is browned. Add the chopped chestnuts, raisins, carrots, celery, and nut meats; simmer 3 to 4 hours, or until very mushy. (If necessary, add more water.)

Add the poultry seasoning, cinnamon, nutmeg, and clove the last half hour of cooking. Mash well with a potato masher. Crush zwieback finely and mix in. Beat eggs until light, and stir into the sloghtly cooled stuffing. Turn into a greased 9 inch square baking pan, cover pan with foil, and bake in a moderate oven (350 degrees) for 1 hour.

Source: "A Sunset Book": Cooking with a Foreign Accent circa '58 MMed by: earl.cravens@...

Submitted By EARL CRAVENS On 10-04-94

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