Greek Chopped Meat Stuffing
Yield
8 servingsPrep
5 minCook
1 hrsReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
onions
chopped |
|
| 1 | each |
celery stalks
chopped |
|
| 2 | tablespoons |
butter
|
|
| 1 | pound |
ground beef
|
|
| 1 | each |
turkey liver
finely chopped, finely chopped |
* |
| 1 | pound |
breakfast sausage
mild |
* |
| ½ | cup |
red wine
dry |
*
|
| 2 | tablespoons |
tomato paste
|
|
| 2 | tablespoons |
parsley leaves
fresh, chopped |
|
| 1 | tablespoon |
dill weed
fresh, chopped |
|
| ¾ | pound |
chestnuts
roasted, peeled, coarsely chopped |
|
| ¼ | pound |
pignoli nuts
|
* |
| ½ | cup |
raisins white
|
* |
| ¼ | cup |
long grain rice
|
*
|
| 1 | cup |
water
|
|
| 1 | pound |
bread crumbs
white |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
onions
chopped |
|
| 1 | each |
celery stalks
chopped |
|
| 3E+1 | ml |
butter
|
|
| 453.6 | g |
ground beef
|
|
| 1 | each |
turkey liver
finely chopped, finely chopped |
* |
| 453.6 | g |
breakfast sausage
mild |
* |
| 118 | ml |
red wine
dry |
*
|
| 3E+1 | ml |
tomato paste
|
|
| 3E+1 | ml |
parsley leaves
fresh, chopped |
|
| 15 | ml |
dill weed
fresh, chopped |
|
| 340.2 | g |
chestnuts
roasted, peeled, coarsely chopped |
|
| 113.4 | g |
pignoli nuts
|
* |
| 118 | ml |
raisins white
|
* |
| 59 | ml |
long grain rice
|
*
|
| 237 | ml |
water
|
|
| 453.6 | g |
bread crumbs
white |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
Directions
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 to 12 pound turkey.
