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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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KOSHER GREEK RECIPES |
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DAWN'S
GREEK NEW YEAR'S TURKEY WITH CHESTNUTS & LAMB (Meat)
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INGREDIENTS: |
- 3 tablespoons of olive oil (Terra Aeolica)
- 2 medium onions, chopped
- giblets from the bird, chopped
- 1/3 pound of ground lamb (or beef)
- 1 1/2 teaspoons of sea salt
- 1/2 teaspoon of pepper
- 1 bay leaf
- 3 tablespoons of canned chopped tomatoes (D.
Nomikos)
- 1/4 cup of rosé or white wine (Barkan)
- 1 cup of water
- 2 tablespoons of ground pine nuts
- 1/2 cup of boiled rice (white or brown)
- 10-12 chestnuts, boiled, shelled, chopped
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INSTRUCTIONS: |
- Sauté the onion in 3 tablespoons of olive oil until
soft, not browned.
- Add the chopped giblets and ground meat, and
continue to stir until the meat is lightly browned.
- Add the salt, pepper, bay leaf, tomatoes, wine, and
water and stir until mixed.
- Cover and simmer for 20-25 minutes until most of the
liquid has been absorbed.
- Stir in the pine nuts, boiled rice, and chestnuts
and remove from heat.
- Place stuffing inside the turkey / chicken and place
in oven for the correct time to cook bird.
YIELDS: 5-6 cups
Chef's Note: Calculate 1/2 to 3/4 cup of stuffing
per pound of turkey / chicken. To make a larger quantity,
increase all quanities proportionately except the olive oil.
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| Source:
Rabbi Alan Ira Silver |
!בתיאבון
BON APPETIT!
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KOSHER DELIGHT MAGAZINE
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