Rooster Turkey With Pine Nut And Rice Stuffing
|Chicken broth||4 1⁄2 Cup (72 tbs)|
|Long grain rice||2 1⁄4 Cup (36 tbs), uncooked|
|Unsalted butter||6 Tablespoon|
|Scallions||12 , minced|
|Lean ground turkey||3 Pound|
|Pine nuts||1 Cup (16 tbs)|
|Boiling water||1 1⁄2 Cup (24 tbs)|
|Minced fresh parsley||1⁄2 Cup (8 tbs)|
|Bay leaves||3 Small, thoroughly crumbled|
|Powdered sage||3⁄4 Teaspoon|
|Freshly ground black pepper||To Taste|
|Raisins||2 Cup (32 tbs)|
|Dressed turkey||24 Pound (plain)|
Bring broth to boil; stir in rice.
Reduce heat to low, cover and simmer until rice is cooked; set aside.
Melt butter in large skillet over medium heat.
Add scallions and stir until soft, 2 to 3 minutes.
Reduce heat to low.
Add ground meat and pine nuts and cook until meat loses its pink color, breaking up meat with fork.
Discard excess fat.
Stir in rice, boiling water, parsley, juniper berries, bay leaves and sage.
Raise heat to medium and cook, stirring occasionally, until all liquid is absorbed.
Discard juniper berries.
Season stuffing with salt and pepper.
Stir in raisins.
To stuff, follow directions.