Recipe for Greek Chopped Meat Stuffing


2 onions, chopped
1 stalk celery, chopped
2 tablespoon butter
1 lb ground beef
1 liver from turkey, finely chopped
1 lb mild breakfast sausage
1/2 cup dry red wine
2 tablespoon tomato paste
2 tablespoon chopped fresh parsley
1 tablespoon chopped fresh dill
3/4 lb roasted chestnuts, peeled and coars; ely chopped
1/4 lb pignoli nuts
1/2 cup white raisins
1/4 cup white rice
1 cup water
1 lb white bread crumbs


Rose Vaggelopoulos of Bridgeport, connecticut, has a large family, all of whom are great fans of her special turkey stuffing. "It's very different and absolutely delicious." says Rose's grand daughter, Diane Connelly. "On Thanksgiving, I eat just the stuffing." If pignoli nuts are too expensive, the cook says, you can substitute walnuts or even pecans.

salt and pepper to taste

Brown onions and celery in butter. Add beef, liver, and sausage and cook until brown. Add wine and tomato paste, then herbs, and simmer until meat is tender. Add nuts, raisins, and rice. Stir in water and cook, covered, until the rice is done. Mix in bread crumbs and season to taste. Stuff loosely into the turkey. Stuffs a 10-12 pound turkey.

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