Search RFCJ Archives

Select a CATEGORY from the drop down box below then click GO
[an error occurred while processing this directive]

Select the number of days to go back below

Questions or Comments

Turkey with Apricot Stuffing - meat

Posted by : Ruth Heiges

This Georgian-Jewish (former USSR republic) recipe was 
published in Ha'aretz Magazine, July 9, 1999, by Daniel Rogov.


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).

Return to RFCJ Archive Page

All data, logos, text contained on any portion of Mimi's Cyber Kitchen copyright 1995 through 2001 Mimi Hiller, JB Hiller, Jennifer Hiller. No portions of this website may be used without express written permission of the authors.