Lebanese poached turkey (l a times)
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter |
| 4 | cups | Ground lamb |
| 2 | cups | Rice |
| ½ | cup | Pine nuts |
| ½ | cup | Blanched almonds |
| 1 | (12-pound) turkey | |
| Water | ||
| Salt | ||
| ½ | cup | Pistachios |
| 2 | teaspoons | Salt |
| 1 | teaspoon | Black pepper |
| ½ | teaspoon | Ground cinnamon |
| 1 | cup | Water |
| ¼ | cup | Butter, melted |
| Formatted by Manny Rothstein | ||
Directions
LAMB STUFFING
TURKEY
LAMB STUFFING
Melt butter in skillet. Add lamb and saute until browned. Add rice, pine nuts, almonds, pistachios, salt, pepper, cinnamon and water.
Cover and simmer 15 minutes.
TURKEY
Stuff body cavity with Lamb Stuffing; reserve excess for another use or roast along with bird. Sew turkey openings tightly closed with heavy kitchen thread. Place bird in large pot, add water to barely cover. Season to taste with salt. Bring to boil over medium heat, then reduce to simmer. Skim fat. Simmer gently until instant-read thermometer inserted into thickest part of meat reads 160 degrees (155 degrees. Manny), about 2 to 2½ hours.
Lift turkey carefully from pot and place in shallow roasting pan.
Brush with melted butter and roast at 425 degrees until browned, about 10 to 15 minutes.
Makes 12 to 14 servings.
Each of 12 servings contains about: 775 calories 773 mg sodium 255 mg cholesterol 43 grams fat 25 grams carbohydrates 70 grams protein 0.29 gram fiber.
From Marie Khayat and Miriam Keatinge, Copyright Los Angeles Times, November 16, 1995
Submitted By MANNY ROTHSTEIN On 11-25-95