Title: Greek Chopped Meat Stuffing
 Categories: Pork/ham, Greek, Dressings, Poultry
      Yield: 6 servings
      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
  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

Thanksgiving Recipes Index | Seasonal & Holiday Recipes Submenu
Recipe Categories | The Kitchen
The Text Index | The Architectural Index


Back Button Chat about depression
Apple Computer, Inc. Logo
Another creation of The Master's Tech.
Copyright © 1996-2018 Privacy Policy
Made with a Mac