Apricot and Walnut Brown Rice Stuffing
Dried fruit and leftover brown rice combine to make a great side dish or poultry stuffing.
Preparation Total: 45
1/3 cup onions, chopped
1/3 cup celery, chopped
1 tablespoon butter or margarine
2 cups cooked brown rice
2/3 cup walnuts, coarsely chopped
2/3 cup dried apricots, coarsely chopped
3 tablespoons pine nuts, toasted
3 tablespoons seedless raisins, plumped
1 tablespoon snipped fresh parsley
1/2 teaspoon thyme
1/4 teaspoon ground sage
Salt, to taste
Fresh ground black pepper, to taste
1/2 cup chicken broth
Cook onion and celery in butter in small skillet over medium heat until tender. Combine all ingredients in large bowl; turn into greased 2-quart baking dish. Cover with foil and bake at 350 degrees F,
20-25 minutes. (Stuffing may be baked inside poultry.)
Makes enough stuffing for a 14 pound turkey
1 pound loaf of your favorite bread
4 tablespoons butter
1 cup celery, finely chopped
1 1/2 cups onions, chopped
1/4 cup fresh parsley, minced
1 tablespoon fresh sage, minced
1 tablespoon fresh thyme, minced
3/4 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon nutmeg, freshly grated
1 cup chicken stock
1 pint oysters, raw, reserve the juice
Cut the bread into crouton size pieces and toast in a 350 degree F. oven until lightly browned and dry. Set aside to cool.
In a sauté pan melt the butter and sauté the onions and celery until soft but not browned and add the herbs and salt and pepper. Remove from heat.
Put the dried bread into a large bowl and add the sautéed vegetables and the reserved oyster liquid. Stir to blend.
Add about half of the stock and blend again. Add more stock until the consistency is just right (a little drier if going into a bird, more moisture if baking in a pan). When you are happy with the consistency, add the oysters and blend, being careful not to break them up too badly. Adjust the seasoning.
If you are going to cook the stuffing in a baking dish, lightly butter the bottom and sides and cook at 350 degrees F. until just heated through to at least 145 degrees F.
Turkey with Southwest Stuffing
Makes 8 to 10 servings
10 to 12 pound turkey
1 cup butter, melted
1 cup chayote squash, chopped
4 jalapeño peppers, seeded and finely chopped
2 cloves garlic, finely chopped
1 cup onion, finely chopped
1 tablespoon fresh cilantro, minced
1 teaspoon salt
1/2 teaspoon thyme leaves, dried
1/2 teaspoon sage leaves, dried
9 cups cornbread, 1 inch cube
1 cup pecans, chopped
In a 10 inch pan, melt the butter. Sauté chayote, jalapeño, garlic and onion until chayote is tender. Stir in cilantro, salt, thyme and sage until well blended. Stir in approximately 1/3 of the cornbread cubes.
Turn mixture into a deep bowl and add the remaining cornbread and pecans. Toss well and fill the turkey.
Preheat oven to 325 degrees F.
Fill wishbone area of the turkey with stuffing. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. Do not pack as stuffing will expand. Tuck drumsticks under band of skin at tail or skewer to tail.
Spoon any remaining stuffing into a small ungreased casserole and cover. Refrigerate this portion of the stuffing until 30 minutes before turkey is done. Bake covered until hot, about 45 minutes.
Place turkey breast side up in roasting pan. Brush with melted better. Do not add water and do not cover. After 2 1/2 hours, cut band or remove skewer holding legs. Place a tent of aluminum foil loosely over turkey when it begins to turn golden. Roast until done, approximately 3 1/2 to 4 hours.
Turkey is done when a thermometer placed in the thickest part of the thigh registers 165 degrees F. Let stand about 20 minutes before carving.
As soon as possible after serving, remove every bit of stuffing from the turkey. Cool stuffing and turkey promptly, refrigerate separately and use within 2 days.