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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 334.1
  • Total Fat: 11.7 g
  • Cholesterol: 74.6 mg
  • Sodium: 126.3 mg
  • Total Carbs: 50.5 g
  • Dietary Fiber: 1.7 g
  • Protein: 8.5 g

View full nutritional breakdown of Mediterranean Poultry Stuffing calories by ingredient
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Mediterranean Poultry Stuffing

Submitted by: PIEGRRL

Introduction

This is a traditional Greek stuffing for turkey or other poultry. This is a traditional Greek stuffing for turkey or other poultry.
Number of Servings: 8

Ingredients

    1 and 1/2 lb Chestnuts
    1/2 Cup minced Celery
    2 Cups White Rice
    1 Onion diced
    1 Tblsp oive oil
    1 Cup Golden Raisins
    4 oz Ground beef, extra lean
    1 small can Tomato Sauce
    1/2 stick Butter, unsalted
    1/2 Cup chicken livers
    1 stick cinnamon
    salt and pepper to taste

Directions

Heat oven to 425 degrees. With a serrated knife, cut an X in the rounded top of each of the chestnuts. Lay them out on a sheet pan and sprinkle with a little water. Place in the oven and roast for 20 minutes, turning the chestnuts over halfway through the roasting time. When finished, allow them to cool slightly, and peel. It is very hard to peel them when they are totally cool!

In a small pan, cook chicken livers in a tiny bit of olive oil until cooked through. Take them out of the pan, cool, and then dice them finely.

Put butter in pot and melt over medium heat. Add rice and mix with butter. When rice starts to turn color and makes popping sound, remove from heat. In a large put, add olive oil and heat. Then add onion and ground meat, and brown the meat. Add chicken livers, tomato sauce and 1 cup of chicken stock. Add raisins, chestnuts and cinnamon stick, then add the rice. Pour in water--only 1/2 cup if using this to stuff the turkey, or add 3 cups stock or water if not using this to stuff the turkey. Bring to a simmer, then lower heat, cover and cook for 20-25 minutes or until rice is cooked.

Number of Servings: 8

Recipe submitted by SparkPeople user PIEGRRL.






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