Today I’m so happy to feature my favorite recipe for Greek Stuffing. As you’ll hear me say in the episode, we don’t celebrate Thanksgiving in Greece, so this is typically served at Christmas. We also don’t use it to stuff a bird when we cook our meals, so I’m not exactly sure why it’s called stuffing at all. That said, classic Greek stuffing is a recipe not to be missed!
There are many variations on Greek stuffing and this one with the sausage is my favorite. A lot of people make it with ground beef instead, there is really no wrong way to do it. Like most Greek dishes, there are a lot of regional differences within classic recipes. The one below is the recipe my mother has been making us since we were children. It’s a very flavorful dish that comes together in one single pot on the stovetop. I like to make it in advance and reheat it when it is time to eat. I also make it during the school year and serve it with salad on the side for dinner.
Now that we celebrate Thanksgiving in the United States, I make this stuffing for our table every single year. It is honestly my favorite part of the whole meal. A lot of my relatives talk about how much they love it, too, because it reminds us all of our youth. I’m really glad that my children get to taste it and learn about the food from Greece, maybe they’ll serve it to their families someday, too.
If you’re looking for a new, interesting side dish for your Thanksgiving table I highly recommend adding this one. Give it a try and let me know what you think! And yes, it’s gluten-free, which is always nice for someone who can’t eat traditional bread-based stuffing. Have a wonderful holiday celebration with your families!
This recipe is my favorite Thanksgiving side dish. You’ll notice that it’s made with rice instead of bread! We have had this one our Thanksgiving table every year for as long as I can remember. In Greece is it served at various holidays throughout the holiday. You’ll love the flavors of sausage, bacon, and chestnuts – it is so good!
Makes 4 to 6 servings
1 shot of brandy
½ cup of raisins
3 Tbsp Olive Oil
4 pcs of cooked Bacon, chopped
½ of a medium white onion, finely chopped
2 Cloves of fresh garlic, finely chopped
2 ½ cups chicken stock
2 sweet cooked Italian sausage (sliced and cut in half)
1 cup of uncooked white rice
½ cup of chestnuts (cut in quarters)
2 tbsps chopped fresh mint
½ cup toasted pine nuts
zest of one lemon
Add the raisins to a small dish and pour the brandy on top. Let the raisins soak while you prepare the rest of the disk.
Add the olive oil to a 2-quart saute pan with straight sides. Add the chopped bacon and saute until just crispy.
Add the onions and garlic to the bacon and saute until softened, about 5 minutes.
Lower the heat and add the raisins and brandy. Use a wooden spoon to scrap up any brown flavorful bits from the bottom and let the brandy cook off completely, about 30 seconds.
Pour in the chicken stock and bring the mixture to a boil over medium heat. Add the rice and sausage and cover. Allow the mixture to simmer for about 15-20 minutes, or until the rice is fully cooked.
Remove the pan from the heat and stir in the chestnuts, chopped mint, pine nuts, and lemon zest.
Transfer the stuffing to a bowl and serve warm.
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