Greek Thanksgiving Stuffing Recipe
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Greek Style Thanksgiving Stuffing By Larissa Fardelos Inspired by Rania Harris: http://pittsburgh.cbslocal.com/2010/11/11/ranias-recipes-greek- stuffing-and-caramelized-pear-walnut-salad/ Ingredients: 2 loaves of bread, dried, cut into 1 inch chunks and toasted ¾ pound unsalted butter 3 onions, chopped 4 stalks celery, chopped 3 pears, chopped 3 carrots, chopped 1 cup loukaniko sausage, chopped (Greek sausage flavored with orange rind) ½ cup pine nuts 2½ kilos boiled and peeled chestnuts – roughly chopped (can use pre-prepared, if you boil your own be sure to cut slits into the shell so they don’t explode, x shape slit makes it easier to peel) 1 cup chopped parsley ½ cup dried apricots, chopped ½ cup raisins ½ cup dried black currants ½ cup dried figs, chopped 1 teaspoon dried sage (or to taste) 1 teaspoon dried thyme (or to taste) 1 teaspoon dried rosemary (or to taste) Sea salt and freshly cracked black pepper to taste
description
Greek twist on the classic Thanksgiving stuffing recipe.
Transcript of Greek Thanksgiving Stuffing Recipe
Greek Style Thanksgiving Stuffing
By Larissa Fardelos
Inspired by Rania Harris: http://pittsburgh.cbslocal.com/2010/11/11/ranias-recipes-greek-stuffing-and-caramelized-pear-walnut-salad/
Ingredients:
2 loaves of bread, dried, cut into 1 inch chunks and toasted¾ pound unsalted butter3 onions, chopped4 stalks celery, chopped3 pears, chopped3 carrots, chopped
1 cup loukaniko sausage, chopped (Greek sausage flavored with orange rind)½ cup pine nuts2½ kilos boiled and peeled chestnuts – roughly chopped (can use pre-prepared, if you boil your own be sure to cut slits into the shell so they don’t explode, x shape slit makes it easier to peel)1 cup chopped parsley½ cup dried apricots, chopped
½ cup raisins
½ cup dried black currants
½ cup dried figs, chopped1 teaspoon dried sage (or to taste)1 teaspoon dried thyme (or to taste)1 teaspoon dried rosemary (or to taste)Sea salt and freshly cracked black pepper to tasteVegetable broth to moisten the stuffing (about 2 cups or more if needed)
Directions:
Toast croutons and set aside. Melt the butter in a large pot and add in the onions and the celery and cook until they become translucent and lightly browned. Add the carrots and continue to sauté the mixture. Add apples, pine nuts, dried fruits, chestnuts, parsley and seasonings. Add sausage. Add to croutons. Moisten with vegetable broth. It takes quite a bit of moisture. Cool completely. (Can be made up to two days ahead at this point).
** Make a vegetarian portion without sausage **
Transfer the stuffing to a large greased casserole and cover with buttered foil. Refrigerate until ready to reheat for dinner service.
Preheat oven to 350 degrees. Bake stuffing until heated through – about 45 minutes. Serve along side the turkey.
(serves 12)
Inspired by Rania Harris: http://pittsburgh.cbslocal.com/2010/11/11/ranias-recipes-greek-stuffing-and-caramelized-pear-walnut-salad/
