Title: Greek Chopped Meat Stuffing
Categories: Pork Greek Dressing Poultry
Yield: 6 Servings

2		Onions, chopped
1		Stalk celery, chopped
2	tb	Butter
1	lb	Ground beef
		Liver from turkey, finely chopped
1	lb	Mild breakfast sausage
1/2	c	Dry red wine
2	tb	Tomato paste
2	tb	Chopped fresh parsley
1	tb	Chopped fresh dill
3/4	lb	Roasted chestnuts, peeled and coarsely chopped
1/4	lb	Pignoli nuts
1/2	c	White raisins
1/4	c	White rice
1	c	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.

Origin: Hearth and Home Companion. Shared by: Sharon Stevens

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