Chestnut Stuffing

1 pound fresh chestnuts
1 1/2 pounds ground beef
1/2 pound bulk pork sausage
1 cup onion, chopped
1 cup celery, chopped
3 1/2 cup turkey or chicken broth
1 cup long grain rice
1 cup raisins
1/2 cup slivered almonds
2 tablespoon turkey or chicken drippings
1 1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon pepper
2 eggs, beaten

Cut a slash in chestnuts with a sharp knife. Roast on baking sheet in 450 degree oven for 5 or 6 minutes, cool. Peel and coarsely chop. In a 12 inch skillet, cook ground beef, sausage, onion and celery until meat is browned and vegetables are tender. Drain off fat. Add 3 cups of broth, chestnuts, uncooked rice, raisins, almonds, drippings, salt, cinnamon, and pepper. Cover; simmer for 30 minutes. Remove from heat. Combine remaining 1/2 cup broth and eggs; stir into rice-meat mixture. Use to stuff a 16 to 18 pound turkey or bake covered in two 1-1/2 quart casseroles in 325 degree F oven for 30 to 35 minutes. Makes about 9 cups.