This is how we stuff the Christmas Turkey (recipe here) in Cyprus. It’s an amazing rice dish, with turkey liver, meat, raisins, nuts and koumantaria (Cyprus port wine). We do actually stuff this in the bird. Some Christmas recipes mention stuffing but the Turkey is not actually stuffed. Well, we stuff it. And it’s phenomenal.
- 1/4 cup pine nuts
- 60 g unsalted butter
- 60 g olive oil
- 1 medium onion
- 150 g pork mince
- 150 g beef mince
- 400 g chicken livers
- 2 cups long grain rice
- 1/2 tsp cinnamon
- 1/2 tsp black pepper
- 1 tsp fresh thyme leaves (or use dry)
- 180 ml red wine
- 180 ml “koumantaria” or port
- 1/4 cup raisins
- 650 ml chicken broth
- salt to taste
In a large pot, over medium heat, dry toast the pine nuts until golden. Transfer in a bowl and set aside until needed.
In the same pot, melt butter and add the olive oil. Cook onion over medium heat until soft and beginning to colour. Add mince meats and cook about a minute or so. Add liver and cook stirring occasionally until no red spots are visible.
Add the rice and stir well until rice is moistened in the pot juices. Season with the cinnamon, pepper and thyme leaves. Add salt to taste.
Pour in wine and “koumantaria” or port. Bring to a simmer and cook for a minute or so to let some of the alcohol evaporate.
Add raisins and chicken broth. Bring to a simmer, give everything a stir, cover the pot and let it cook for 10 minutes. Stir again, cover the pot and cook 10 minutes more until rice is cooked but not mushy. Mix in the reserved pine nuts.
Use part of this flavourful rice to stuff a whole turkey or chicken, or serve as a meal with a leafy salad. It’s absolutely delicious.
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