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Turkey with Apricot Stuffing

Posted by on Feb. 5, 2009 at 4:00 PM
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Turkey with Apricot Stuffing

1/4 kg. dried apricots, pitted
1 cup port wine
2 cups burghul (cracked wheat)
1/4 kg. dried prunes, pitted and halved
1/4 cup margarine
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 kgs.) dressed


In a mixing bowl, soak the apricots in the port overnight.
Remove the apricots with a slotted spoon 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.

Melt the margarine in a large heavy skillet 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.
(note: when I received this recipe it did not specify
a temperature at which to cook the bird. Those of you
who have experiance cooking should be able to take an
educated guess.)
Immediately reduce the oven temperature to medium and bake, allowing
about 55 minutes per kg., 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 gravy from the drippings and serve in a sauceboat.

 


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by on Feb. 5, 2009 at 4:00 PM
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