RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Turkey with Apricot Stuffing - meat
This Georgian-Jewish (former USSR republic) recipe was published in Ha'aretz Magazine, July 9, 1999, by Daniel Rogov. Ruth Turkey with Apricot Stuffing ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 1/4 kilo dried apricots, pitted 1 cup port wine 2 cups burghul (cracked wheat) 1/4 kilo dried prunes, pitted and halved 1/4 cup pareve 2 large onions, chopped coarsely 2 stalks celery, without leaves, chopped finely 1 tsp. sage salt and pepper to taste 1/2 cup pine nuts 1 cup beef stock 1 turkey, about 4-1/2 kilos [10 lb.], dressed In a mixing bowl soak the apricots in the port overnight. With a slotted spoon remove the apricots and set aside. Reserve the wine. In a separate bowl soak the cracked wheat in 4 cups of water for 2 hours and then drain well. In a large heavy skillet melt the butter and saute the onion and celery until the onions are translucent. Add the cracked wheat and saute for 5 minutes longer. Season with the sage and salt and pepper to taste, add the prunes, apricots, pine nuts and stock and simmer, uncovered, for 20 minutes. With this mixture stuff the bird. Truss the bird well and place on a rack in an oven that has been preheated to very hot. Immediately reduce the oven temperature to medium and bake, allowing about 25 minutes per pound (55 minutes per kilo), basting often with the wine and pan drippings. When the bird is done, let it cool for 10 minutes or slightly longer before carving. If desired, make a pan gravy from the drippings and serve in a sauceboat. (Serves 6 - 8).
