-
1
Cook's Note: Mom always grinds her meat a couple of extra times so the stuffing isn't too grainy.
-
2
If you don't have a meat grinder at home, become friends with the butcher at your grocery store and ask him or her to run the meat through the grinder a few extra times for you.
-
3
To prepare the stuffing: Place the eggs in a large saucepan and cover with water.
-
4
Bring the water to a boil, cover, and turn off the heat.
-
5
Let the eggs sit for 10 minutes.
-
6
Set aside to cool completely before peeling and chopping.
-
7
Melt 1/2 cup (1 stick) of the butter in a large pot over medium heat.
-
8
Add the beef and pork; cook until the meat is starting to brown, about 15 minutes.
-
9
Add 1/2 cup of the chopped onions and half of the chopped garlic, along with the steak sauce, vinegar, lemon zest, cumin, and oregano; season with salt and pepper.
-
10
Cook, stirring often, until the onions are completely tender and the meat is cooked through, 30 minutes.
-
11
Turn off the heat and transfer the meat mixture to a large bowl to cool.
-
12
The meat base can be made up to 1 day in advance.
-
13
You may cover with plastic wrap and refrigerate until you're ready to make the rest of the stuffing.
-
14
To the same large pot, melt the remaining 1/2 cup (1 stick) of butter over medium heat.
-
15
Stir in the remaining onions and garlic, along with the bell peppers, celery, and scallions.
-
16
Add the tomato paste and cook until the vegetables have softened, about 15 minutes.
-
17
Soak the bread in the milk for 3 minutes.
-
18
Squeeze as much liquid from the bread as you can and then crumble it into the pot.
-
19
Add the meat mixture back into the pot, along with the chopped eggs, sausage, raisins, parsley, and olives and mix to combine.
-
20
Preheat the oven to 350 degrees F.
-
21
Transfer the stuffing to a buttered casserole dish and bake for 20 to 30 minutes until the top is nicely browned.
-
22
Serve with roast turkey.
