Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Greek Chopped Meat Stuffing
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- #31481
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 onions, chopped
1 stalk celery, chopped
2 tablespoons butter
1 pound ground beef
1 turkey liver, finely chopped
1 pound mild breakfast sausage
1/2 cup dry red wine
2 tablespoons tomato paste
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill
3/4 pound roasted chestnuts peeled and coarsely chopped
1/4 pound pignoli nuts
1/2 cup white raisins
1/4 cup white rice
1/2 cup water
1 pound white bread crumbs
salt and pepper, to taste
directions
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.
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recipeway
nutrition data
Nutritional data has not been calculated yet.
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