Christmas stuffing (Γέμιση)


This is the exact recipe my mother is using to stuff the turkey (or more frequent chicken) for the Christmas dinner. I just prefer it without the chicken, prepared in the saucepan and then baked for some time to become more crunchy.

The most important part is to find very nice and very lean beef mince. The nuts already contain 70-80% fat, using a fatty mince will make the stuffing unpleasantly oily.


  • Estimated time: 2 hours (chestnut preparation is the most time consuming)
  • Energy: ~2700Kcal (depends on the meat)
  • Can stuff a small chicken. For turkey we will need twice the dose


  • Beef mince, extra lean 500g
  • Chestnuts 500g
  • Pine nuts 75g
  • Walnuts 50g
  • Raisins/sultanas 150g
  • 1 largish tomato
  • 1 Medium onion
  • Rice parboiled (I use uncle Ben’s) 75g
  • Olive oil 5-7 tbsp
  • White wine 1 espresso cup
  • Cumin ground 2 flat tsp
  • Nutmeg ground 2 flat tsp
  • Pepper
  • Salt


Individual ingredients

  1. Roast the chestnuts and then peal them. Cut them in half or in four, your preference. This takes a long time, you can find instructions on how to roast and peal chestnuts on the web.
  2. Cut the walnuts (if not cut yet) in pieces about 1/8th of the whole walnut
  3. Grate the tomato
  4. Grate the onion

The stew

  1. Put the olive oil in a saucepan and add the onion
  2. Season until the onion becomes slightly golden
  3. Add the mince and season for about 10-15 minutes in medium to high heat stirring all the time. The mean has be become fully cooked
  4. Add the tomato and continue seasoning for 5 more minutes
  5. Add the wine and season for 1-2 minutes
  6. Add some water (1 glass max)
  7. Add all the nuts and spices (not the rice)
  8. Cook in medium heat about 150 minutes or until the liquid is evaporated.
  9. Add 150ml of water (or as much as the rice brand recommends for 75g of rice)
  10. Add the rice and cook for 10 minutes (or as much as the rice brand recommends)

The stuffing is now ready to eat. You can eat it as is, roast it by itself for better flavor or stuff the turkey/chicken/vegetables etc.

The roast

  1. If you want, you can stuff a turkey or a chicken. You can also stuff peppers. You get the idea :p
  2. Put the stuffing as is in a pyrex or similar preferably glass cooking pan alone or in the stuffed stuff.
  3. Add a bit of water. Very little if cooked alone, more if stuffed
  4. Cook in the oven for 20 minutes, if alone. If you stuff something, cook as long as the something needs.

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