Greek Style Stuffing (Ground Beef Stuffing)

Greek Style Stuffing (Ground Beef Stuffing) sides This Greek inspired Ground beef stuffing is buttery, herby with a meaty tomato base, with golden crisps edges and soft in the middle. turkey dinners Greek Style Stuffing (Ground Beef Stuffing) stuffing

This ground beef stuffing is Greek inspired with the herbs and seasoning in it. The edges are golden and crisp with a softer centre. It is buttery, herby with a meaty tomato base. It’s something we can’t resist eating straight out of the pan on its own but it also goes great as a side with just about any meal. Technically this is a dressing because it does not cook inside a turkey but is a side for turkey dinner or any dinner for that matter.

Greek Style Stuffing

Ground Beef Stuffing Recipe Ingredients

  • BREAD: We like to use white bread particularly baguette for this recipe, cut into ½-1 inch cubes. The bread cubes should be dried on the counter overnight (day old) or using the oven method below in recipe.
  • GROUND BEEF: We use lean ground beef. If you would like to use ground turkey instead or a blend of ground beef and ground pork or ground sausage you can.
  • CELERY, CARROTS, ONION & GARLIC: These are the base of the flavor in this stuffing.
  • BUTTER: We use unsalted butter and it is used to saute the veggies and adds loads of flavour. You can substitute with olive oil but I think for the best flavour use butter.
  • HERBS & SPICES: For herbs we use fresh thyme and fresh rosemary. Use from 1-3 tablespoons chopped and 1-3 teaspoons dried oregano. Some like their stuffing really herby (that would be me) and others don’t so use the amount you prefer. For spices and seasonings we use salt and black pepper of course chili flakes, ground cinnamon and clove.
  • TOMATO PASTE & TOMATO SAUCE: We add tomato paste for richness and tomato sauce for added liquids and flavor.
  • WINE: We like to deglaze the pan with the wine. We like to use either red or white wine. It is optional but adds really nice flavor. Substitute with more broth if needed.
  • CHICKEN BROTH: This makes up the liquid component to the dish. If you prefer more robust flavor use beef broth. I recommend using low sodium.
  • EGGS: You will need 2 eggs. Eggs act as a binder to hold the bread, vegetables, and herbs together.
  • CHEESE: Grated Kefalograviera or Parmesan cheese is what we use for this recipe. The cheese is optional but recommended.
  • OPTIONAL ADD INS: If you like your stuffing with some extra add ins feel free to add up to 1 cup of them. Chopped chestnuts, Pine nuts, Raisins, Cranberries, Dried dates (chopped), Dried figs (chopped).

Greek Style Stuffing

How To Make Ground Beef (Greek style) Stuffing

  • Bake Cubed Bread: If you don’t have day old bread no problem we simply bake the cubed bread and dry it out before using it in the recipe. It’s easy and great to do while preparing the rest of your ingredients.
  • Saute Veggies & Brown Meat: Saute the veggies in butter then add the beef and brown. Stir in tomato paste, parsley, cinnamon and clove. Deglaze pan with the wine and sauce, cook stirring 1 min.
  • Combine Bread With Veggie Meat Mixture: Toss the meat mixture with the dried cubed bread and 1 cup of the broth.
  • Toss in Cheese & Egg Broth Mixture: Whisk together the eggs with remaining broth them stir that into the meat mixture along with half of the cheese.
  • Bake: Top casserole with remaining cheese and bake until golden.
  • Serve: Warm and garnished with fresh herbs of choice.

Greek Style Stuffing

Greek Style Stuffing

Greek Style Stuffing

Ground Beef Stuffing Storage, Make Ahead and Freezing

  • STORAGE: To store cooked stuffing safely, cool then place it in an airtight container in the refrigerator for up to 4 days. Reheat stuffing in the microwave, stove top in a skillet or in the oven. You may need to add a little broth if the stuffing looks too dry as you reheat it.

  • MAKE AHEAD: There are a few components that you can make ahead and even the whole casserole so feel free to use more than one of these methods to help you have a stress free day.

    1. You can dry out your cubed bread up to 2-3 days ahead. Make sure your cubed bread is completely cooled (storing them warm creates condensation and mold), then store them in a paper bag, a zip-lock bag, or an airtight container at room temperature for 2-3 days.
    2. Saute the veggies and the meat until cooked through and ready to add the bread cubes. Cool and store in an airtight container in the fridge for 2-3 days then you just have to combine the mixture with the bread and broth mixtures before baking.
    3. Prepare the entire casserole, and don’t bake, allow to cool a little then wrap tightly and place in the fridge for 1-2 days. Unwrap and leave on the counter while you preheat the oven then bake as directed.
    4. Prepare and bake casserole, remove the pan from the fridge 60 minutes before reheating it in the oven adding a splash or two of broth if needed. Reheat a whole stuffing casserole in the oven at 350°F (175°C), covered with aluminum foil for most of the time, and uncovered at the very end so it does not burn.

  • FREEZING: If we are freezing stuffing we prefer to freeze it uncooked unless you are freezing leftovers because the texture can change if freezing it already baked as the cooked bread absorbs alot of the moisture. We usually prepare casserole, cover it tightly with foil, and plastic wrap and freeze it for up to 1-3 months. Thaw it in the fridge overnight, unwrap and then bake as directed.

Greek Style Stuffing

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Recipe

Servings: 8
Prep Time: 30 mins
Cook Time: 1 hr 30 mins
Total Time: 2 hours

Ingredients

  • 1 lb. good-quality day-old white bread/baguette, torn into ½-1” pieces (about 10 cups)
  • 1 stick butter, unsalted
  • 1 yellow onion, diced
  • 4 ribs of celery, diced
  • 3 small carrots diced
  • 4 garlic cloves, minced
  • 1 lb lean Ground Beef
  • 2 sprigs of rosemary, leaves removed and minced (1-3 tablespoons)
  • 3 sprigs of thyme, leaves removed (1-3 tablespoons)
  • 1 teaspoon dried Oregano
  • ¼ teaspoon chili flakes
  • 2 tablespoons tomato paste
  • ⅛ th teaspoon cinnamon
  • Pinch of ground clove
  • 2 tablespoons chopped fresh parsley
  • ¼ cup wine white
  • ½ cup tomato sauce
  • 2 cups of chicken broth, divided
  • 2 eggs,
  • ½ cup grated Kefalograviera or Parmesan cheese, divided

Directions

Prepare the Bread

  1. Start by cutting your bread into bite-size pieces. Place them on a baking sheet and bake in the oven at 300°F for 30 minutes to create crispy croutons. Allow to cool on rack while you prepare rest. If you already have day old dry bread skip the baking and simply tear or slice day old bread into cubes.

Prepare Meat & Veggies

  1. Melt butter in a large dutch oven or skillet over medium to medium high heat and saute carrots, celery, onions, and garlic until softened, approx 5 mins
  2. Add the ground beef, herbs, and chili flakes and cook breaking it up until browned, approx 5 mins.
  3. Stir in tomato paste, parsley, cinnamon and clove.
  4. Deglaze pan with the wine and sauce, cook stirring 1 min.

Combine Bread & Meat Mixture

  1. Add bread and 1 cup of the broth, toss well to help cool mixture down. (empty mixture into greased baking dish or large bowl if needed to fit every thing at this point or if dutch oven is large enough continue in the dutch oven)
  2. Whisk eggs and remainder of the broth together. Add to mixture along with ½ of the cheese. Gently fold/toss everything to combine.
  3. Sprinkle over remaining cheese.
  4. Transfer skillet or baking dish to preheated oven and bake stuffing for 45 to 50 minutes, until the internal temperature registers 160°F. If the stuffing is getting too browned, tent with foil.

Greek Style Stuffing