Its a delicious blending of two cultures.

Like many Greek families, they slowly assimilated, adopting American traditions while holding onto their cultural roots.

One tradition they embraced was Thanksgivingbut with a Greek twist.

Greek-style stuffing in an oval white serving dish, with a red serving spoon in the right corner where some of the stuffing has been scooped out

Simply Recipes / Photo by Jen Causey / Food Styling by Julian Hensarling / Prop Styling by Hannah Greenwood

Our Thanksgiving table had the usual turkey and stuffing along with a few traditional Greek dishes.

Growing up, my brother and I yearned for more “American” food on the Thanksgiving table.

Its interesting how much time changes things.

A oval white serving dish with Greek-style stuffing, with a portion scooped out and placed on a plate next to the serving dish

Simply Recipes / Photo by Jen Causey / Food Styling by Julian Hensarling / Prop Styling by Hannah Greenwood

Now, I cant imagine Thanksgiving without my moms Greek-inspired stuffing.

The smell instantly transports me back to my childhood kitchen, where I helped my mom prepare it.

Im thrilled to finally get this recipe down on paper.

A closeup of Greek-style stuffing in an oval white serving dish, with a red serving spoon in the right corner where some of the stuffing has been scooped out

Simply Recipes / Photo by Jen Causey / Food Styling by Julian Hensarling / Prop Styling by Hannah Greenwood

It frees up limited oven space and gives you more time to enjoy yourself.

The stuffing is a perfect make-ahead candidate.

It can be prepared and baked the day before up to the point where the foil is removed.

Illustration of a Thanksgiving table, including a plattered Turkey, a whole fish, and a latticed pie

Cool the stuffing completely and refrigerate.

Melt the butter in a large pot over medium-high heat.

Add the beef, onion, 1/2 teaspoon salt, and 1/2 teaspoon pepper.

roast turkey resting in the roasting pan

Stir in 1 cup of broth, tomato sauce, and chestnuts, and bring to a simmer.

Remove the pot from the heat.

Add the stuffing cubes, raisins, and parsley, and stir to combine.

Angled view of a white pot of gravy sitting on a wooden trivet with a ladle with some gravy and all on a white and brown embroidered table cloth

Stir in the remaining broth and season to taste with salt and pepper.

Uncover and continue baking until stuffing is golden brown on top, 10 to 15 minutes.

Store leftovers in an airtight container in the fridge for up to 4 days.

Overhead view of a gray bowl of almond milk mashed potatoes with a spoon and topped with butter on top of a fall themed embroidered cloth

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