| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Greek |
Meats, Poultry |
1 |
Servings |
INGREDIENTS
| 2 |
|
Onions; chopped |
| 1 |
|
Stalk celery; chopped |
| 2 |
tb |
Butter |
| 1 |
lb |
Ground beef |
| 1 |
|
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 & coarsely chopped |
| 1/4 |
lb |
Pignoli nuts |
| 1/2 |
c |
White raisins |
| 1/4 |
c |
White rice water |
| 1 |
lb |
White bread crumbs |
|
|
Salt and pepper to taste |
INSTRUCTIONS
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. ---
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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