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Stuffings for Turkeys

(Turkish Stuffing) 1 Cup Rice 1 Dozen French Chestnuts 1/4 Cup Shortening 1/8 Ounce Almonds 1/4 Teaspoon each of Salt, Paprika and Ground Cinnamon Wash the rice and cook until half done in boiling, salted water; drain, add the entire ingredients, the chestnuts, which have been cooked and cut into small pieces, the almonds blanched and chopped.