[Sca-cooks] secret chestnut meat stuffing recipe

[Jane Boyko]

This sounds very tasty but can you tell me what spices and herbs does 
Bell's seasonings contain?  for those of us who do not have access to 
such a brand.

Thanks
Marina


elisabetta at klotz.org wrote:

> Here is the chestnut meat stuffing recipe.
>
> It's actually a funny story. Apparently I knew the recipe the whole 
> time from
> years of watching my grandmother do it, but for some reason I never 
> put the
> pieces together. There is no actual recipe, you just learn it by doing 
> it.
>
> 1 lb of chestnuts
> 1 lb ground beef
> 1/4 onion, chopped
> 5 cloves of garlic, chopped
> 1 piece white bread, no crusts
> 1 egg
>
> Make an "x" on the flat side of the chestnut. Put the chestnuts in a 
> large pot
> and bring to boil. Boil for at least 1 hour. Let chestnuts cool down 
> like hard
> boiled eggs (drain 1/2 way, add cold water, let sit for a while, repeat).
>
> Brown the onions, garlic and ground beef until there is no red left in 
> the beef.
> Peel the chestnuts. Crumble them into pieces and add to the meat. Mix 
> well. Soak
> the bread in water until it is really wet, and then squeeze all the 
> water out
> like a sponge. Pull into small peices and roll into balls and add to 
> beef and
> chestnut mixture. Season with Bell's Seasonings, salt and pepper to 
> taste.
>
> When ready to stuff the bird: Add in the egg and with your hands, mix 
> into the
> stuffing, making sure it is really mixed and wet. You can cook the 
> left over
> stuffing in the oven.
>
> For Thanksgiving, for a 20 lb bird, we use 2.5 lbs of chestnuts and 
> 2.5 lbs of
> ground beef, 2 eggs, 3/4 onion, 10 cloves garlic and 3 pieces bread. 
> You can
> also add celery. If you're chestnut peelers really really like 
> chestnuts, get
> an extra 1/2 lb.
>
> It is best with home-made turkey gravy over it.
>
> Enjoy!!!
>
> :)
> Elisabetta
>
>
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