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


  1. 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.
  2. Add the wine, spices, salt, and pepper and simmer uncovered over low heat for 3-4 minutes.
  3. 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

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