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Greek Stuffing

Contributed By: Stephan | See all of Stephan's recipes
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Active Time:  15 Minutes
Total Time:  40 Minutes
This is a Greek stuffing my Mom makes. I grew up with it and everyone that tries it says it is delicious. It is really a pilaf. I don't stuff the bird with it any more, but you can if you want to.
Giblets from the turkey
1 Carrot
1 Rib celery
1 Onion quartered with skin and all
1 clove garlic crushed
4 C water or chicken broth
2 C raw rice
3 Tbs. olive oil
1 karge onion chopped
1/2 C raisins
1 Tbs sugar
2 tsp cinnamon
salt and pepper
pignoli nuts (optional)
Greek Stuffing Recipe at

In a 2 qt sauce pan, put giblets, onion, celery, garlic, carrot and water.Bring to boil and let gentley simmer for at least half an hour. What you are making is a turkey stock.

In a large saute pan or dutch oven, heat oil and add rice. Cook until it starts to get tan. Add onions raisins sugar cinnamon salt and pepper, pignoli nuts and stock. There should be about 4 cups. Add water to bring it to 4 cups if you have to.

Optional- add cut up giblets from the stock.

Reduce heat to medium low and cover and cook until all the stock is absorbed.

You can stuff the bird or serve as is.

Date Added: 10/22/2010
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