In a large frying pan over medium heat, heat 3 tablespoons butter and sauté the onion for 2-3 minutes until wilted. Add the celery and continue sautéing until the celery and onions are soft, another 3-4 minutes. Stir in the garlic. Add the giblets (optional) and the ground meat and cook, stirring until lightly browned.

Add the wine, spices, salt, and pepper and simmer uncovered over low heat for 3-4 minutes.

Add the raisins, almonds, pine nuts and chestnuts and mix well. Continue simmering uncovered for 4-6 minutes until all liquids are absorbed. Remove the dish from the heat and let the stuffing cool a little. Remove the cinnamon. Add the croutons, mix well and set aside.