Greek Stuffing

Cooking With Rania - "Recipes for Thanksgiving"
KDKA Pittsburgh Today Live 11/10/2010

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Greek Stuffing

1 loaf Italian bread, dried, cut into large croutons and toasted
1/2 pound unsalted butter
2 onions, chopped
3 stalks celery, chopped
2 apples, chopped
2 carrots, chopped

1-1/2 pounds ground meat
3/4 pound good quality Italian bulk sausage
1/2 cup pine nuts
1-1/2 pounds peeled chestnuts - roughly chopped
3/4 cup chopped parsley
1 cups dried apricots, chopped

1 cup raisins
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
3/4 cup dry Sherry
Chicken broth to moisten the stuffing (about 2 cups or more if needed)

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 ground meat and sausage and cook until browned. Add apples, pine nuts, dried fruits, chestnuts, parsley and seasonings. Add croutons. Moisten with chicken broth and sherry wine. It takes quite a bit of moisture. Cool completely. (Can be made up to two days ahead at this point).
Transfer the stuffing to a large greased casserole and cover with buttered foil. Refrigerate until 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

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