RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Turkey Stuffed with Fruit & Nuts - meat
Archivist's Note: The stuffing of dried fruits and nuts solves an oft-asked question at Passover, while also making this dish appropriate for Sukkot and Tu b'Shevat. Pavo a la Catalana 1 turkey, preferably a hen, about 9 lb. salt and pepper margarine or oil for roasting 12 oz. Turkey meat (ground) 4 oz. chopped onion 4 oz. blond raisins (sultanas) 5 oz. chopped, pitted, dried dates 5 oz. chopped, pitted, prunes 5 oz. chopped, dried apricots 5 oz. chopped, dried figs 2 oz. whole almonds (blanched or not, take your 2 oz. pine nuts pick!) (pignoli) 4 fl. oz. Port (or substitute brandy) Fry the ground turkey meat gently with the chopped onions, drain off the fat that tries out. Stir in the dried fruits, nuts, pine nuts, salt and pepper to taste, and the port. Mix it well and stuff the washed and dried turkey. Truss the turkey, rub with margarine or oil and roast in the way you normally do a turkey, allowing 20 minutes per pound of bird in a two-phase oven: have the oven at 425F (220C) when you first put the bird in. immediately turn the oven down to 325F or 170C, and leave it at that temp for the duration of roasting. Serves 6--8 Contributor: claudiak@spider.co.uk (Claudia Kale)
