Include in Print View:

Greek Chopped Meat Stuffing

Greek Chopped Meat Stuffing recipe image
This hearty Greek stuffing transforms simple ingredients into a luxurious filling for roasted poultry. Combining ground beef and turkey liver with aromatic onions and celery, the mixture is deepened with red wine, tomato paste, and fresh herbs like parsley and dill. The addition of roasted chestnuts, pine nuts, and white raisins provides a delightful contrast of textures and subtle sweetness. Cooked with rice and bound with breadcrumbs, this stuffing offers a moist, flavorful bite that pairs perfectly with a whole roasted turkey. It is an ideal choice for holiday gatherings or special weekend dinners, bringing traditional Mediterranean flavors to your table with every savory spoonful.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 10
Calories: 388.3
Description
This hearty Greek stuffing transforms simple ingredients into a luxurious filling for roasted poultry. Combining ground beef and turkey liver with aromatic onions and celery, the mixture is deepened with red wine, tomato paste, and fresh herbs like parsley and dill. The addition of roasted chestnuts, pine nuts, and white raisins provides a delightful contrast of textures and subtle sweetness. Cooked with rice and bound with breadcrumbs, this stuffing offers a moist, flavorful bite that pairs perfectly with a whole roasted turkey. It is an ideal choice for holiday gatherings or special weekend dinners, bringing traditional Mediterranean flavors to your table with every savory spoonful.
Ingredients
  • 2 Onions; chopped
  • 1 Stalk Celery; chopped
  • 2 tablespoon Butter
  • 1 pound Ground beef
  • 1 Liver From turkey
  • 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 & 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
  • Salt and pepper to taste
Directions
  1. 1
    Brown chopped onions and celery in butter over medium heat until softened.
  2. 2
    Add ground beef, turkey liver, and sausage to the pan and cook until meat is browned.
  3. 3
    Stir in red wine and tomato paste, scraping up any browned bits from the bottom of the pan.
  4. 4
    Add fresh parsley and dill, then simmer the mixture until the meat is tender and flavors meld.
  5. 5
    Mix in the roasted chestnuts, pine nuts, white raisins, and white rice.
  6. 6
    Pour in water, cover the pot, and cook until the rice is tender and water is absorbed.
  7. 7
    Fold in the white bread crumbs and season with salt and pepper to taste.
  8. 8
    Loosely stuff the mixture into the turkey cavity before roasting.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 388.3kcal
% Daily Value *
Total Fat 23.6g37%
Saturated Fat 10.8g54%
Cholesterol 121.9mg41%
Sodium 153.4mg7%
Total Carbohydrate 0.8g1%
Dietary Fiber 0.4g2%
Sugars 0.3g
Protein 37.0g74%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This recipe yields enough stuffing to fill a 10-12 pound turkey. If you have extra stuffing, it can be baked separately in a greased casserole dish at 350&# 194;°F (175°C) for 25-30 minutes until golden brown.

Ensure the turkey liver is fresh and thoroughly cleaned before cooking. If you prefer a milder flavor, you can reduce the amount of liver or omit it entirely, though it adds a distinctive richness.

For a variation, you can substitute the dry red wine with chicken broth and a splash of balsamic vinegar.

Make sure the stuffing is cooked to an internal temperature of 165°F (74°C) for food safety.

Keywords: greek, stuffing, turkey, beef, liver, chestnuts, herbs, savory, holiday, dinner, traditional, roasted, poultry, filling, pine nuts, raisins
Read it online: https://www.chefs-mate.com/recipe/greek-chopped-meat-stuffing-2/