This is a classic stuffing for turkey, one that can’t go wrong! Omit the rice if you wish, as it may make it heavier than you like and substitute the white wine for red wine for some variation! When cooking the turkey make sure you leave enough time to give it all the love and care it needs, bathing it every so often in its juices!
- 700 gr mince meat
- 50 gr butter
- 1 onion,chopped
- 400 gr rice
- 500 gr boiled and peeled chestnuts
- 1 cup white wine
- 50 gr raisins
- 50 gr pine nuts, slightly sauteed
- 200 ml chicken broth or water
- salt, pepper and fresh thyme,chopped
Make a tear in the chestnut skin with a knife.
Boil the chestnuts in salted water, drain and peel the skin.
Toast the pine nuts in a small frying pan without oil.
Sauté the finely chopped onion in the butter.
Add the minced meat and move around vigorously so as not to get any meat balls in your stuffing.
Add the wine and make sure it reduces completely.
Add the rice, chestnuts, raisins, pine nuts and the spices. Let to cook for a while and add some water if needed.
Now stuff the turkey!