Greek Chopped Meat Stuffing

      2    Onions, chopped                     2 tb Chopped fresh parsley
      1    Stalk celery, chopped               1 tb Chopped fresh dill
      2 tb Butter                            3/4 lb Roasted chestnuts, peeled
      1 lb Ground beef                              -and coarsely chopped
           Liver from turkey, finely         1/4 lb Pignoli nuts
           -chopped                          1/2 c  White raisins
      1 lb Mild breakfast sausage            1/4 c  White rice
    1/2 c  Dry red wine                        1 c  Water
      2 tb Tomato paste                        1 lb White bread crumbs

  Rose Vaggelopoulos of Bridgeport, Connecticut, has a large family,
  all of whom are great fans of her special turkey stuffing.  "It's
  very different and absolutely delicious." says Rose's grand daughter,
  Diane Connelly. "On Thanksgiving, I eat just the stuffing."  If
  pignoli nuts are too expensive, the cook says, you can substitute
  walnuts or even pecans.

  salt and pepper to taste

  Brown onions and celery in butter.  Add beef, liver, and sausage and
  cook until brown.  Add wine and tomato paste, then herbs, and simmer
  until meat is tender. Add nuts, raisins, and rice.  Stir in water and
  cook, covered, until the rice is done.  Mix in bread crumbs and
  season to taste.  Stuff loosely into the turkey.  Stuffs a 10-12
  pound turkey.