My Mother’s Turkey Stuffing
I have so many memories of this stuffing growing up in Queens, New York. It was one of my mom’s few specialties – our dad did most of the cooking in the family. Enjoy this classic Greek recipe and family tradition, from my table to yours!
- 1 lb/450g chestnuts cooked and shelled (sous vide are ok)
- 3 tablespoons butter
- 2 large red or yellow onions finely chopped
- 2 celery stalks chopped
- 2 garlic cloves chopped
- Turkey giblets chopped (optional)
- 1 lb/500g ground beef
- ½ cup dry red or white wine
- ½ teaspoon ground cumin
- 1 pinch ground cloves
- 1 small cinnamon stick
- Salt and freshly ground black pepper
- ½ cup dark raisins or Greek currants
- 1 cup chopped almonds and pine nuts mixed
- 3 cups croutons
- In a large frying pan over medium heat, heat 3 tablespoons butter and sauté the onion for 2-3 minutes until wilted. Add the celery and continue sautéing until the celery and onions are soft, another 3-4 minutes. Stir in the garlic. Add the giblets (optional) and the ground meat and cook, stirring until lightly browned.
- Add the wine, spices, salt, and pepper and simmer uncovered over low heat for 3-4 minutes.
- Add the raisins, almonds, pine nuts and chestnuts and mix well. Continue simmering uncovered for 4-6 minutes until all liquids are absorbed. Remove the dish from the heat and let the stuffing cool a little. Remove the cinnamon. Add the croutons, mix well and set aside.
Makes enough to stuff 2 boneless turkey breasts or 1 whole turkey, about 14 pounds