Looking for stuffing recipe made in a pan my Greek Mother makes with rice gr beef chestnuts cinnamon walnuts?

Question

My Greek mother-in-law makes a stuffing (not stuffed in the turkey) at Thanksgiving and New Years. It has ground beef, rice, water chestnuts and walnuts I think, with a wonderful cinnamon flavor. Would really appreciate it if anyone could check with their greek relative or friends. I do not know what the greek name is for it though. Thanks for any help you can give. Happy holidays!!

Answer 1

Greek Traditional Turkey with Chestnut and Pine Nut Stuffing

"This is my grandmother's old recipe for a delicious turkey roasted in lemon, orange, and tangerine juice, and stuffed with meat, roasted chestnuts, and pine nuts. An excellent recipe for everybody who loves Greek cuisine."
Original recipe yield: 12 servings

PREP TIME 30 Min
COOK TIME 4 Hrs 15 Min
READY IN 4 Hrs 45 Min


INGREDIENTS
1 cup chestnuts
2/3 cup butter
1/4 cup orange juice
1/4 cup tangerine juice
2/3 cup lemon juice
1 (10 pound) whole turkey
salt and ground black pepper to taste
1/2 pound ground beef
1/2 pound ground pork
1/4 cup chopped onion
1/2 cup uncooked instant rice
1/4 cup pine nuts
1/4 cup raisins (optional)
1/3 cup butter
1/2 cup chicken broth
2 tablespoons brandy
1 teaspoon salt
1/2 teaspoon ground black pepper
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C).
Make a small incision on sides of each chestnut, and place in a skillet over medium heat. Cook, stirring often, until toasted. Remove from heat, peel, and chop.
Melt 2/3 cup butter in a saucepan, and mix in the orange juice, tangerine juice, and lemon juice. Rub the turkey inside and out with the mixture, reserving some for basting. Season turkey with salt and pepper.
In a large skillet over medium heat, cook the ground beef, ground pork, and onion until beef and pork are evenly brown and onion is tender. Drain grease. Mix in the rice. Stir in the chestnuts, pine nuts, raisins, 1/3 cup butter, broth, and brandy. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Continue cooking until all liquid has been absorbed. Stuff all turkey cavities with the mixture, and tie in place with kitchen twine.
Place turkey on a rack in a roasting pan, and loosely cover breast and thighs with aluminum foil. Pour about 1/4 inch water into the bottom of the pan. Maintain this level of water throughout cook time. Roast turkey in the preheated oven 3 to 4 hours, brushing occasionally with remaining butter and juice mixture. Increase oven temperature to 400 degrees F (200 degrees C) during final hour of roasting, and remove foil. Cook turkey to a minimum internal temperature of 180 degrees F (82 degrees C).

Answer 2

.5 glass white wine, or juice of a lemon
120 gr. pine nuts
270 gr. lean beef, minced
150 ml water
salt and black pepper
chicken liver and heart, rinsed and finely sliced
5 tablespoons chopped parsley
1 medium onion, finely sliced
1 piece cinnamon stick
45 gr. long-grain rice, rinsed
5 whole grains allspice

Put the pine nuts in a dry frying pan and roast them over a medium heat, shaking or stirring almost continuously for 3-4 minutes until they look nicely brown. Keep aside.

Sautee the minced meat, which should produce its own fat so there is no need to add more, and the giblets for a few minutes, breaking down any lumps. Add the onion and the spices and sautee for a further 3-4 minutes.

Pour over the wine or lemon juice and, when the steaming subsides, add the water. Season with salt and pepper, cover and simmer for 20 minutes. Remove from the heat, add the rice, pine nuts, parsley and mix well. Stuff the turkey and roast .

Answer 3

Greek Stuffing Recipe

Answer 4

Okay this is my meatloaf, it's AWESOME for 30 people I don't know but take all the ground beef add a loaf of fresh bread torn into pieces (this will create a marble effect in the meatloaf, kind of like in a really good steak, and will cut down on the grease at the bottom of the pan) add, I don't know 5 or 6 eggs a head of fresh minced garlic two tubes of ritz crackers (generic is fine) salt to taste pepper to taste and (this is important) a LOT of Old Bay seasoning for 20-30 pounds I'd say at least a good half of a can of it (I don't know what it does to the meatloaf but it makes it incredible, It gives a warm heady spice smell to it) for the topping I slice thick beefsteak tomatoes until they cover the top. I bake it for 45 minutes to an hour until it's almost done and the tomatoes are caramelized, and then I spread tomato ketchup over the top of that and put it back in for about fifteen minutes. The topping is thick and pretty and very satisfying feel free to tweak it all you want.

Answer 5

Kreplach

4 tablespoons vegetable oil
2 pounds lean ground beef
4 onions, chopped
salt and pepper to taste
1 pinch ground cinnamon (optional)
1/8 cup crushed walnuts
2 cups all-purpose flour
1/2 teaspoon salt
2 eggs
1 1/2 cups warm water
DIRECTIONS
In a large skillet, heat oil over medium heat and add beef, onions, salt and pepper to taste, cinnamon, and nuts; cook until beef is no longer pink. Remove from heat and let cool.
In a large mixing bowl, combine flour, salt, eggs, and water; mix until dough is smooth. Roll the dough into a ball and cut into 10 pieces.
On a floured board, roll flat each piece of dough; cut out 5 circles, about 3 inches in diameter. Place about 1 teaspoon of meat filling in the middle of each circle; fold the dough over and seal the edges with a small amount of water.
Bring a large pot of lightly salted water to a boil; drop in kreplach a few at a time. Cook for 4 minutes or until kreplach float to the top. Remove with a slotted spoon; serve.

Answer 6

go to your kroger store buy a 99 cent box of stove freaking top stuffing,then BAMMMMMM, it's done!