Traditional Greek Stuffing Recipe

Greek Stuffing
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.