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Rooster Turkey With Pine Nut And Rice Stuffing

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Ingredients
  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)
  Juniper berries 12
  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)
Directions

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.
Refrigerate.
To stuff, follow directions.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Ingredient: 
Poultry
Interest: 
Party
Servings: 
48

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