Chyrel's Recipes From Friends

Greek Chopped Meat Stuffing
Source: Hearth and Home Companion

2 Onions, chopped 2 tbs Chopped fresh parsley
1 Stalk celery, chopped 1 tbs Chopped fresh dill
2 tbs 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 tbs Tomato paste 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.

Yield: 6 servings




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