Greek chopped meat stuffing
Yield: 6 servings
Ingredients:
- 2 Onions chopped 2 tb Chopped fresh parsley
- 1 Stalk celery chopped 1 tb Chopped fresh dill
- 2 tb Butter 3/4 lb Roasted chestnuts peeled
- 1 lb Ground beef -and coarsely chopped Liver from turkey finely 1/4 lb Pignoli nuts -chopped 1/2 c White raisins
- 1 lb Mild breakfast sausage 1/4 c White rice
- 1/2 c Dry red wine 1 c Water
- 2 tb Tomato paste 1 lb White bread crumbs
Instructions:
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. Origin: Hearth and Home Companion. Shared by: Sharon Stevens
