![]() … with bread, Greek cured pork, prunes and cheeseįor a turkey of about 5 – 8 kilos (11-17lbs)ġ ¼ cup chopped Greek cured pork (singlino) or other cured (smoked or salt-cured) pork (you may also use dried sausage)Ģ00g (7oz) Greek goat’s cheese, such as kalathaki Limnou or tyrovolakia Lesvou, crumbledĢ. Remove the dish from the heat and let the stuffing cool a little. Continue simmering uncovered for 4-6 minutes until all liquids are absorbed. Add the raisins, almonds, pine nuts and chestnuts and mix well. Add ½ cup water, the spices, salt, and pepper and simmer uncovered over low heat for 3-4 minutes. Add the giblets (optional) and the ground meat and cook, stirring until lightly browned. Add the celery, stir using a wooden spoon and continue sauteing until the celery and onions are soft, approx. In a big, heavy, non-stick pan heat 3 tablespoons butter and saute the onion for 2-3 minutes until wilted. with ground meat, chestnuts, raisins and pine nutsġ lb/500g chestnuts, cooked and shelled (sous vide are ok)Ģ large onions, peeled and finely cut or ground in a mixerġ. Let the mixture cool a little and stuff the turkey with it. In a large mixing bowl, combine the rice, vegetable mixture, sausage, mushrooms, grated tomato, sage, salt and pepper. Pour in the wine and cook for a few minutes, until the alcohol sizzles of and the liquid is reduced by half.Ĥ. Remove the sausage pieces, drain off all but a tablespoon of the fat and sauté the mushrooms in that. In a separate frying pan, brown the sausage over medium heat. Boil until it absorbs all the stock but is still al dente.ģ. Meanwhile heat the stock in a medium sized pan and when it boils add the rice. In a heavy non-stick pan heat 3 tbsp of olive oil and sauté the cel ery, onion and garlic over medium flame until soft for about 6-7 minutes.Ģ. ½ kilo (1.1lbs) sausage with orange or leeks (pork), cut in thin slicesġ25g (4.4oz) small fresh mushrooms, washed and cut in thin slicesġ. Stuff the turkey.ġ ½ cup celery or Chinese celery, finely chopped Mix the rest of the ingredients excluding the stock and the rest of the melted butter. Saute the onion and garlic in 2 tbsp butter in a non-stick pan until soft.Ģ. Cut the bread into cubes and toast til dry in the oven or in a dry skillet. Remove and replace when basting.ġ cup coarsely chopped Greek pitted green olivesġ2 dried Greek (Kalamata or Kymi) figs, finely choppedġ. To better control the color of the turkey while roasting, cover with buttered tin foil. It is very likely you might need a bit more stock. If you have left over stuffing cook it separately in a buttered ovenproof dish. Tie the lower part of the turkey’s thighs in front of the cavity opening, with a piece of cotton cooking string, so it doesn’t fall apart while roasting or alternatively place half an orange or an apple in front of the opening. Stuff both sides of the turkey, cavity and neck. Stuffing a turkey is easier than you think! The stuffing must always be at room temperature before you start. To get the best “siglino”, figs, olives and honey for the recipes suggested go to TITAN FOODS if in the USA and To Pantopoleion tis Mesogeiakis Diatrofis if in Greece. Rice can sometimes be problematic because it tends to turn into one soggy mass inside the bird.Ī piece of advice concerning all stuffing: leave enough space for the stuffing to expand when adding it to the cavity of the turkey. I prefer bread because I like the compact, soft, almost spongy texture that results when cooking dried or stale bread cubes together with all the other ingredients. Go figure…Īll stuffings need a bit of starch to come together, usually bread (either dry or in crumbs) or rice. My mom was half Ikarian and half Calabrese. This is sometimes known as “politiki gemisi” or stuffing made the way the Greeks of Constantinople (Istanbul) always prepared it. They are great together, an irresistible contrast of textures and flavors that work in total harmony inside or outside the bird.Īnother favorite is one that awakens childhood memories, the stuffing my mother used to make with ground meat, chestnuts, pine nuts and raisins. I think my all-time favorite combines two Greek classics, olives and figs. Images of sausages, plums, apricots, chestnuts, wild rice and more come dancing through my cook’s head. I like both and sometimes make more than one stuffing as a result.Įvery holiday, I sift through my recipe files to look for old favorites and new ideas. It all depends on one’s own personal preferences. Turkey s tuffing is one of those dishes that can either carry the weight of tradition or the freedom of experimentation.
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