2-1/2 lb. Ground round steak
1 medium Yellow onion, chopped
1-1/2 tsp. Salt
1 tbs. Butter
2/3 cup Pignolias (Pine nuts)
1 cup Currants
1/2 lb. Roasted chestnuts, peeled and chopped
(Prick each fresh chestnut and roast at 425 for 15-20 minutes. Be careful of exploding nuts as they roast and cool.)
2 Eggs
1 cup Grated Parmesan cheese
3 Peeled tart apples, grated
2/3 cup Bread crumbs, unseasoned
1 cup Milk

Cooking Instructions:

Meat Mixture
Brown meat with onion, add salt and butter and brown a little more.
Drain most of liquid. (If stuffing is going to be cooked outside the turkey, drain less liquid.)

After meat is browned, add pignolias, currants and chestnuts, and mix well. Cook a few minutes more and set aside to cool.

Egg Mixture
Beat eggs well.
Add cheese, apples, bread crumbs and milk, then mix well.

Add egg mixture to meat mixture and mix well again.

Put combined mixture in bird cavity.

Miscellaneous
Any left over stuffing can be put in foil covered dish and baked along with bird.