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!
Greek-Style Holiday Stuffing/Dressing
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.
Ingredients
- 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
Instructions
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, water, 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.
My Greek Language teacher used to make this with chestnuts; it was great. Thanks for sharing.
I happened upon Demitra’s YouTube video for this recipe by chance the other day. It stood out for both, its simplicity, and the combination of flavours that sounded quite interesting. After watching the video a few times and following this recipe (it included the measurements) I was surprised by the differences in end product between Demitra’s video and mine. First I have to say my result tastes great! I couldn’t help but notice that the amount of tomato sauce called for in the recipe (nearly 2 cups) appeared much less than what Demitra used in the video. The recipe also didn’t indicate whether the ground beef should have been drained after browning (I decided to). Thanks for the recipe, Demitra!
I’m sorry, I don’t know why but I just cannot see your recipe listed. Let me know if I’m wrong.
I’ve been going in circles trying to get the recipe instructions for Dimitr’s Greek Holiday Stuffing. Saving on Pinterest doesn’t help, it is missing the instructions. Help! I’d like to make for Thanksgiving.
Hi Angela,
I’m so sorry about that. I fixed it and now the recipe is up. Enjoy and I apologize for the inconvenience. We updated the website and many of the recipes were lost…
Best regards,
Dimitra
I use red wine instead of water. And some chicken broth. I infuse chestnuts in liqueur and grossly chop after marinating. One stick of butter to sauté meat and veggies a little oil.
Sometime intake the raisins and also marinate in liqueur. Cinnamon stick and ground cloves in addition. Remove stick from turkey cavity.
Our YiaYia used to add orange and dill to this. Not sure if anyone else has tried other spices???? Might have been her island’s tradition.
Sounds like a great combination. I would add that too!
I’m so excited to make this! Is this something I can make in advance, just a day or two, or is it better the day of?
Hi Evelyn,
This is best made fresh the day that you will be serving it. Enjoy!
Do you think Pomegranate arils would work instead of Cranberries/raisins? I’m not sure I want the level of sweetness that dried fruit gives.
Hi Karen,
You can leave the dried fruit out completely. If using the Pomegranate, add it as a garish in the end. I wouldn’t cook with them. Hope that helps. Enjoy!!
I have never seen this anywhere! my great grandfather made this, and I became the maker of it 10 years ago… though I suspect I’m making an “adapted to what could be found in Ohio in the 30s” version since it calls for ketchup and mixed nuts. everyone loves it though