Recipe - Greek Chopped Meat Stuffing

2 Onions; chopped
1 Stalk celery; chopped
2 tablespoon Butter
1 pound Ground beef
1 Liver from turkey
finely chopped
1 pound Mild breakfast sausage
One half cup Dry red wine
2 tablespoon Tomato paste
2 tablespoon Chopped fresh parsley
1 tablespoon Chopped fresh dill
Three fourths pound Roasted chestnuts
peeled & coarsely chopped
One fourth pound Pignoli nuts
One half cup White raisins
One fourth cup White rice
1 cup water
1 pound White bread crumbs
Salt and pepper to taste

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 1012 pound turkey.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini