Make this traditional Greek stuffing for your holiday table this year. I love the combination of sweet and savory flavors. My mom always makes hers with raisins and pine nuts. I still use the pine nuts, always toasted, but, there’s something extra special about dried cranberries that I prefer over the raisins.
You can use your favorite dried fruits, and nuts and it will still be outstanding. I do prefer this as a dressing (outside the bird) as a side. It’s awesome because the entire dish comes together on the stovetop making room for that valuable oven real estate. If time allows, I transfer the dressing into a 9 by 13-inch casserole pan and bake it for 15-20 minutes before serving to get those crispy bits on the top that everyone loves about stuffing.
This is such a versatile recipe. Like I said before, serve it as a side for your holiday table, use it to stuff your turkey, chicken, or Cornish hens, and even to stuff veggies such as bell peppers, tomatoes, or mushrooms.
This stuffing has always been my favorite part of the holiday table and I hope it becomes yours too!
- 1-pound ground beef
- 1 onion, finely chopped
- ¼ cup olive oil
- 3 garlic cloves, grated
- 15 ounces pureed tomatoes
- 1 cup of water
- Pinch of crushed red pepper flakes
- Salt and black pepper, to taste
- 1 teaspoon dried crushed oregano
- ½ cup dried cranberries or raisins
- ¾ cup basmati rice
- 1/3 cup toasted pine nuts
- 2 tablespoons finely chopped parsley
Combine the olive oil with the onions in a pot and cook over medium heat until soft and golden. About 8-10 minutes
Add the garlic and warm it for 30 seconds.
Add the ground beef and cook for 6-7 minutes until browned.
Add the tomato sauce, and seasonings. Cook 15 minutes or until the sauce is thickened.
Add the rice and cranberries with a teaspoon of salt and a cup of water. Bring to a boil, cover the pot, and reduce to a simmer. Simmer for 15 minutes.
Fluff with a fork and fold in the pine nuts and parsley.
Notes: If using this as stuffing, simmer the rice for 6-7 minutes or until half-cooked. Cool completely then stuff into meat or vegetables.
For a crisp topping: Transfer the dressing into a 9 by 13-inch casserole pan, pour 1 cup chicken broth or water over it and bake at 350 °F for 30 minutes.