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Thanksgiving recipe

At last count I had somewhere in excess of 300 cookbooks in my collection.  So, because sharing is good and because I hope this will motivate me to spend a little more time in the kitchen (something I always enjoy but never seem to have time for these days), I'm going to try to post at least one recipe a week here on LJ.  Unless I say differently, the recipes will always be ones I've made before and enjoyed.  Since Thanksgiving (U.S.) is just a week away, I thought I'd start with a wonderful Greek stuffing recipe to accompany the turkey and cranberry sauce.  Enjoy!

 

Stuffing for Turkey

 

(Greece)

 

This is without a doubt the best stuffing recipe I’ve ever tasted.  It’s very rich (chestnuts, currants, pine nuts, walnuts, wine, half a pound of butter – hey, it’s the holidays!) but it’s also easy.  One of the things I like about it is that it’s cooked on top of the stove, which is nice if, like me, you’re single or have a small family and  prefer to go the turkey breast route rather than cooking a whole turkey.  The recipe comes from Eva Zane’s Greek Cooking for the Gods.

 

 

Turkey giblets, finely chopped      (I omit this)

1 pound ground beef

1 garlic clovef, minced

1 cup chopped celery

2 onions, finely chopped

½ cup minced parsley

1 tablespoon poultry seasoning

1 teaspoon cinnamon

1 teaspoon fines herbes

1 cup raw rice

1 pound chestnuts, cooked and chopped

(I use the cooked, vacuum-packed chestnuts sold by specialty grocers or upscale supermarkets)      

¼ cup seedless currants, soaked in

1 cup white wine

½ cup pine nuts

1 can tomato sauce (8-ounce)

½ cup chopped walnuts

1 cup white wine

salt and pepper

butter

 

 

Saute the ground beef, giblets and garlic in ¼ pound (1 stick) butter for 5 minutes; add onions, celery, parsley, poultry seasoning, cinnamon and fines herbes; saute until ingredients are well mixed.  Add the rice, currants with wine, pine nuts, walnuts, chestnuts, tomato sauce, salt and pepper; mix well and simmer (covered) for 20 minutes.  Correct seasoning with salt and pepper, add ¼ pound (1 stick) butter and the additional wine.  Stir well and remove from fire.

 

Now, at this point you can stuff  your turkey with the precooked stuffing, if you like, or you can simply use it as is (you might want to taste a grain of rice to make sure it’s fully cooked; if it’s not, you can just simmer it a little longer

 

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Comments

( 5 comments — Leave a comment )
castalie
Nov. 17th, 2005 01:53 pm (UTC)
300 cookbooks? *blink* Wow! And I like your idea of sharing those recipes *g* Merci!
jenni_snake
Nov. 24th, 2005 05:10 am (UTC)
Sorry hun, I actually meant to look at this, but seeing as Canadian Thanksgiving was actually more than a month ago (us crazy Canucks!) and since I don't actually have access to all said ingredients, and finally because I am lazy (:-O) never got around to looking at it. I just noticed it's breadless... in my mind stuffing is bread. I think I'd better get back over to North America... ;-)
aswanargent
Nov. 25th, 2005 09:32 am (UTC)
Well, if we ever decided it would be nice to meet one day, it would certainly be easier if you were back on this continent *g*.
jenni_snake
Nov. 25th, 2005 10:32 am (UTC)
Mais bien sur! lol Though Kyiv is quite interesting... and really, how far is Europe?
aswanargent
Dec. 8th, 2005 10:15 am (UTC)
One needs money to travel, alas, and I haven't managed to win the lottery yet. :-(
( 5 comments — Leave a comment )