Greek Chopped Meat Stuffing

Source: Hearth and Home Companion

2 Onions, chopped

2 tbsp Chopped fresh parsley
1 Stalk celery, chopped

1 tbsp Chopped fresh dill
2 tbsp Butter

3/4 lb Roasted chestnuts, peeled
1 lb Ground beef -and coarsely chopped
Liver from turkey, finely chopped

1/4 lb Pignoli nuts-chopped

1/2 cup White raisins
1 lb Mild breakfast sausage

1/4 cup White rice
1/2 cup Dry red wine

1 cup Water
2 tbsp Tomato paste

1 lb White bread crumbs

salt and pepper to taste

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.


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