Categories: Pork/ham, Greek, Dressings, Poultry 
      Yield: 6 servings 
  
      2    Onions, chopped                     2 tb Chopped fresh parsley 
      1    Stalk celery, chopped               1 tb Chopped fresh dill 
      2 tb Butter                            3/4 lb Roasted chestnuts, peeled 
      1 lb Ground beef                              -and coarsely chopped 
           Liver from turkey, finely         1/4 lb Pignoli nuts 
           -chopped                          1/2 c  White raisins 
      1 lb Mild breakfast sausage            1/4 c  White rice 
    1/2 c  Dry red wine                        1 c  Water 
      2 tb Tomato paste                        1 lb White bread crumbs 
  
  Rose Vaggelopoulos of Bridgeport, connecticut, has a large family, all of 
  whom are great fans of her special turkey stuffing.  "It's very different 
  and absolutely delicious." says Rose's grand daughter, Diane Connelly. "On 
  Thanksgiving, I eat just the stuffing."  If pignoli nuts are too expensive, 
  the cook says, you can substitute walnuts or even pecans. 
   
  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 10-12 pound turkey. 
   
  Origin:  Hearth and Home Companion. Shared by: Sharon Stevens