Recipe By : Dressed Birds? Stuffed Birds? Yankee Magazine November 1996
Serving Size : 1 Preparation Time :0:00
Categories : Chicken And Poultry Mastercook
Posted To Mastercook Group
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Cups White Rice
1 3/4 Cups Chicken Broth
1 3/4 Cups Water
3 Tablespoons Olive Oil
2 Cloves Garlic -- Minced
2 Large Onions -- In Small Dice
12 Cups Fresh Spinach -- Washed, Chopped
Or 3 10 Oz. Pkg. Frozen, Thawed, Chopped
1 Teaspoon Dried Oregano -- Crumbled
1/2 Cup Grated Parmesan Cheese
Salt And Pepper -- To Taste
1/2 Pound Italian Sausage (Optional) -- Cooked, Crumbled
3 Large Eggs -- Lightly Beaten
Place rice in a sauce pan with a tight fitting lid. Bring broth and water
to a boil, pour over rice, stir and cover. Cook over low heat for 15
minutes or until liquid is absorbed and rice is just tender. Uncover and
fluff with a fork.
For a 10-12 pound turkey.
While rice is cooking, heat the olive oil in a kettle over medium heat. Add
garlic and cook until it gives off fragrance, but don't let it brown. Add
the onions and cook, stirring often, until they are melted and starting to
turn gold. Add the spinach and cook until just done, about 12 minutes for
fresh, slightly less for frozen.
Remove the kettle from the heat and add the cooked rice, oregano, Parmesan
and a little salt and pepper (and the sausage if you are using it). Taste
and adjust seasonings, then stir in the eggs.
