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!
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1
lb/450g chestnuts
cooked and shelled (sous vide are ok)
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3
tablespoons
butter
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2
large red or yellow onions
finely chopped
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2
celery stalks
chopped
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2
garlic cloves
chopped
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Turkey giblets
chopped (optional)
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1
lb/500g ground beef
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½
cup
dry red or white wine
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½
teaspoon
ground cumin
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1
pinch
ground cloves
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1
small cinnamon stick
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Salt and freshly ground black pepper
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½
cup
dark raisins or Greek currants
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1
cup
chopped almonds and pine nuts mixed
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3
cups
croutons
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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.
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Add the wine, spices, salt, and pepper and simmer uncovered over low heat for 3-4 minutes.
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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