Name: Yaya’s Chestnut Stuffing
Ingredients: 2–3 pounds chestnuts; ½ jar pine nuts; 2 14-oz. cans chicken broth; 2 cups Uncle Ben’s long grain white rice; 2 sweet onions — grated; 2 pounds chopped sirloin; 1 cup white raisins; 1 teaspoon cinnamon; 1½ sticks of butter; Olive oil; Salt & pepper to taste

Make recipe the day before Thanksgiving.
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Cut each chestnut in a cross and boil for a few minutes; peel them.
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Bring chicken broth to a boil. Add rice, cover and simmer for 30 minutes.
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In a large pot, sauté onion in several tablespoons of olive oil and ½ stick of butter until limp and clear. Add the chopped sirloin and brown with the onion. Add salt and pepper to taste.
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Brown the meat well — that’s the flavor. Photo: Andrew Bossi · CC BY-SA 2.5
Add chestnuts, pine nuts, and raisins. If too dry, add more chicken broth to make it moist. Simmer on very low heat for 1 hour.
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Place in a deep casserole dish with cover and put in the refrigerator.
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Next day, heat in the oven at 250 degrees until hot in the center. Put one ladle of turkey broth from the turkey gravy stock on top of the stuffing.
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Into the oven until golden and bubbling. Photo: Shixart1985 · CC BY 2.0

Enjoy!

Directions