Fruit

Stuffings and Forcemeat
Adding Chestnuts to Stuffing
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You might try using chestnuts as part of a stuffing for roasted poultry,
particularly turkey. My Grandmother always added chestnuts to her stuffing.
It adds a very pleasant nuttiness to the stuffing. Cut the chestnuts in
half and boil them in water until tender then remove shells and inner peel
or boil in the intact shells with a cross hatch cut in the flat bottom to
aid peeling. Cool and crumble the pieces into a large mixing bowl. Add
sauteed ground meats and sausage, sauteed onions or shallots or garlic,
... egg and herbs and seasonings of your choice. Blend well and stuff.
From: kate@wwa.com
Paleo Friendly Poultry Stuffing
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2 cups finely ground blanched almonds
1 cup chopped onion (use chopped dried onion for a better flavour)
1/2 cup chopped celery (optional)
1 teaspoon ground sage
1 teaspoon ground thyme
chopped parsley
1 tablespoon mild-flavoured oil (more if it seems too dry)
pepper to taste
Mix together all ingredients. Fill cavity of bird with the mixture, then
roast.
From: Cecilia Thornton-Egan
Turkey with Fruit-and-Nut Stuffing
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From: http://www.marthastewart.com/Nav/television_prog.html
11/23/98
COOKING: FRUIT-AND-NUT STUFFING
Today, Martha stuffs a free-range organic turkey from upstate New York with
a fruit-and-nut stuffing that contains neither bread nor rice, the
conventional foundations for stuffing. Made from a cornucopia of dried and
fresh fruit and nuts, this stuffing, which is rich in vitamins and fiber,
offers up a tumult of color, like the floor of the woods just after peak
leef-peeping season. Though it contains many ingredients that are not
native to the Americas—among them prunes, which originated in Western Asia,
currants, which hail from Greece, and macadamia nuts, natives of
http://www.paleofood.com/stuff.htm (1 of 4) [5/17/2004 5:14:31 PM]