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Greek Castana Dressing

Tasia Vergos of Charlie Vergos' Rendezvous
0 from 0 votes
Course Side
Cuisine Greek


  • 3 sticks butter
  • 4 pounds ground chuck
  • 2 large yellow onions chopped
  • ½ bunch parsley chopped
  • 1 bunch celery chopped
  • 2 cups chicken broth
  • ½ pound chestnuts boiled, peeled and cut in small pieces
  • 1 pound pecans chopped
  • 1 cup raisins
  • Ground cinnamon to taste
  • Salt and pepper to taste
  • 1 loaf Vienna bread sliced and toasted
  • 1 quart milk
  • 3 eggs beaten


  • Preheat the oven to 350 degrees. Butter two 1½ -quart casserole dishes.
  • Melt 1½ sticks butter in a large pot. Add the meat and keep stirring until browned.
  • In a separate pan or large skillet, melt the remaining 1½ sticks butter. Add the onions and brown. Add the cooked onions to the meat.
  • Add the parsley, celery and broth and cook until the celery is done.
  • Add the raisins, chestnuts and pecans. Season with cinnamon, salt and pepper to taste.
  • When the meat is well cooked, remove from the heat and cool.
  • In a separate bowl, break up toasted bread and add milk. When it is soaked thoroughly, add to the meat mixture.
  • When mixture is completely cool, add the eggs.
  • Place the mixture into the prepared casserole dishes and bake for 1 hour.
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