In a large skillet over medium heat, add a couple tablespoons of olive oil and then add onions. When onions are soft and tender add and cook the ground beef, ground pork until beef and pork are evenly brown. Drain grease.
Mix in the rice.

As alternative if you don't want to use instant rice prepare rice in another pan as you normally would and add cooked. (reduce broth by half in this case)
Stir in the chestnuts, pine nuts, raisins, 1/3 cup butter, broth, and brandy. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Continue cooking until all liquid has been absorbed.

Stuff all turkey cavities with the mixture, and tie in place with kitchen twine.
Alternatively this can be baked in oven proof dish while turkey is roasting.