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Turkish Stuffing for Poultry

Put two handfuls of rice into a saucepan of water and parboil it; mix in ten or twelve chestnuts peeled and cut into small pieces, one handful of pistachio nuts, and one handful of currants. Put the mixture into a saucepan with four ounces of butter, stir it well over the fire until thoroughly incorporated, season with pepper and salt, and, if liked, a little ground cinnamon, and it is then ready for use. This stuffing is used for turkeys or other birds, or anything else that is roasted whole.