Home Η ΚΟΥΖΙΝΑ ΤΟΥ ΚΑΛΟΦΑΓΑ με τον Παντελή Μινάκη Greek Turkey Stuffing

Greek Turkey Stuffing

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  • 1/4 cup olive oil
  • 1 large onion, diced
  • 1 stalk of celery, diced
  • 3 cloves of garlic, minced
  • 3 pork sausages, casings removed
  • 1/2 lb. lean ground pork
  • 1 packet of turkey giblets, finely chopped
  • 1 bay leaf 1 tsp. dry oregano
  • 3/4 cup long grain rice
  • 1/4 cup wild rice
  • 3 Tbsp. chopped fresh parsley
  • 1/2 cup of Mosxato wine
  • 1/2 cup of raisins
  • 1 1/2 cups of turkey/vegetable stock
  • 1 cup of chestnuts, chopped
  • 1/2 cup of pine nuts
  • 2 Tbsp. chopped fresh sage
  • salt and pepper to taste
  • 1/2 tsp. ground clove
  1. In a large skillet, add your olive oil over medium heat and add your onions, garlic, celery, bay leaf and saute for about 10 minutes to soften. Now add your giblets and saute for a minute or so, followed by adding the sausage meat and ground pork. Turn the heat up and brown your meat while stirring constantly.
  2. Now add rice and stir to coat and toast the rice for a couple of minutes. Now add the wine and raisins and reduce to medium-low and simmer while stirring for a couple of minutes.
  3. Now add the stock, bring to a boil then reduce to a simmer while stirring and most of the liquid has been absorbed by the rice. Your rice should be just under ‘”al dente” and it will finish cooking as stuffing in the turkey.
  4. Now add the chopped parsley, chopped chestnuts, sage and stir it. Adjust seasoning with salt and pepper and take off the heat. Add the pine nuts and a pinch of ground cloves and stir in. Allow to come to room temperature before placing the stuffing in the turkey (you may place in a container and refrigerate overnight).

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