1/2 cup (1 stick) butter
1/2 cup chopped onion
1 tsp. minced garlic
1 1/2 lb. ground beef
1 tbsp. salt
1/2 tsp. pepper
1 (4-inch) piece stick cinnamon
3 whole cloves
1/4 tsp. cumin seed
2 tbsp. tomato paste
1 tbsp. water
1 cup uncooked rice
1 cup chopped cooked chestnuts
1/2 cup golden raisins
1/2 cup pignolia nuts (pine nuts)
water, if needed

Heat butter in large heavy skillet. Add onion and garlic and cook until tender. Add ground beef and brown lightly. Add salt, pepper, cinnamon, cloves, cumin seed and tomato paste which has been blended with 1 tablespoon water. Simmer slowly, uncovered, stirring occasionally to prevent sticking to pan, until excess liquid has been absorbed (about 40 minutes).

Meanwhile, partially cook rice (about 10 minutes) in boiling salted water. Drain. Remove cinnamon stick from meat mixture. Add partially cooked rice, chestnuts, raisins and pignolia nuts. Cook gently, stirring frequently, until rice is tender (about 15 minutes). If needed, add enough water to fully cook the rice. Cool. Refrigerate until used.

Place stuffing in turkey when ready to bake.

Makes about 2 quarts stuffing, or enough for an 8-pound turkey.

Submitted by: CM