A Thanksgiving tradition at our house when I was growing up. As a kid I thought everyone had meat stuffing at Thanksgiving!
Ingredients
- 1/2 head Celery (finely chopped)
- 1/2 head Fennel (finely chopped)
- 1 Green Bell Peppers (finely chopped)
- 10 Chestnuts (finely chopped)
- 2 lbs Ground Beef
- 2 lbs Italian Hot Sausages
- 1 lb Chicken Gizzards (finely chopped)
- 2 tbsp Canola Oil
- 1 cup Red Wine
- 1/4 cup Bread Crumbs (fine, dry)
- 1/4 cup Romano Cheese (grated)
- 5 Eggs
- 1 tsp Salt
- to taste Black Pepper
- Parsley (for garnish)
Step by Step Instructions
Step 1:
Preheat oven to 350 degrees.
Step 2:
Place chestnuts in a small saucepan, cover with water, and bring to a boil; lower heat and simmer for 15 minutes or until chestnuts are cooked. Shell chestnuts and remove the inside skin. If using dried chestnuts, soak them in water for several hours before cooking. Finely chop chestnuts.
Step 3:
Brown ground beef in a skillet, when half cooked, add celery, fennel, green pepper, chestnuts, salt, and black pepper. Continue to sauté ingredients until done. Drain and place in a large bowl.
Step 4:
Remove sausage meat from the casing and sauté in a skillet until cooked. Drain and combine with other ingredients in a large bowl.
Step 5:
Sauté chicken gizzards in 2 Tbs. oil until cooked, drain and add to other ingredients. Add red wine, bread crumbs, and cheese and mix. When ingredients are cool add eggs and mix ingredients thoroughly.
Step 6:
Stuff the turkey, or alternatively, place the stuffing in a greased baking dish and bake at 350 until cooked.
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