Chestnut and Pine Nut Turkey Stuffing

Side Dish

 Recipe Courtesy of Louisiana Kitchen & Culture

Serves 10 to 12

  • 1 cup chestnuts
  • 1/2 pound ground beef
  • 1/2 pound ground pork
  • 1/4 cup chopped onion
  • 1/2 cup uncooked instant rice
  • 1/4 cup pine nuts
  • 1/4 cup raisins (optional)
  • 1/3 cup butter
  • 1/2 cup chicken broth
  • 2 tablespoons brandy
  • salt & black pepper to taste

Chestnut and Pine Nut Turkey Stuffing

Turkey With Stuffing on Platter

Click image to enlarge


In a large skillet over medium heat, add a couple tablespoons of olive oil and then add onions. When onions are soft and tender add and cook the ground beef, ground pork until beef and pork are evenly brown. Drain grease.
Mix in the rice.

As alternative if you don't want to use instant rice prepare rice in another pan as you normally would and add cooked. (reduce broth by half in this case)
Stir in the chestnuts, pine nuts, raisins, 1/3 cup butter, broth, and brandy. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Continue cooking until all liquid has been absorbed.

Stuff all turkey cavities with the mixture, and tie in place with kitchen twine.
Alternatively this can be baked in oven proof dish while turkey is roasting.

Louisiana Recipes Weekly


Every Thursday you'll receive new recipes, events & festivals and more. See archive