This is an adaptation of my grandmother's Jerusalem recipe for chicken or turkey stuffing. And it really is a standalone dish too - make loads more than you need for stuffing, freeze the rest, and serve it as a future meal. Or just make the stuffing and serve as a meal of its own right.
Are you vegetarian? Great; forget the fowl and just have the stuffing!
I use wholesome and natural ingredients wherever possible. This includes butter, which is increasingly getting its pardons from accusations of unhealthiness. This recipe makes versatile use of rice. Long-grain, Basmati, brown, you choose. You also can use any proportion of nuts you like, depending on availability and price. Boiled and peeled chestnuts are a great addition if you can get hold of them, but are optional. This stuffing is best served with live wholemilk organic yoghurt as a sauce. I'm a label-reader and try to ensure the yoghurt has only live yoghurt in it. Yoghurt needs no preservative, thickeners, or colorants. It must be unsweetened and unflavored for this savory recipe. If you cannot find reliable yoghurt, make your own. I live in South Africa, where so much prepared food is messed-with, but find the Cape Town amasi the least messed-with yoghurt-like thing. I used to always make my own yoghurt and plan to in the future. If you want to know how, just write to me and ask. Why do I make such a big fuss of yoghurt? Well, such a delicious stuffing deserves only the best sauce! If you cannot get hold of yoghurt at all, some nice home-made gravy will do.
I usually make at least double this amount, so you may want to. Per 2 persons as a standalone, or per four people as purely stuffing, you need:
- 75 g Pine kernels
- 75 g Blanched almonds
- 75 g Pistachio nuts
- 2 Tsp butter per 75 g nuts
- 1 Cup (about 250 ml) rice
- Half a tsp turmeric
- Pinch of saffron (if available)
- Pinch of allspice if using a meaty broth, none if vegetarian
- Quarter tsp cinnamon or (preferably) bit of cinnamon stick
- 1 Cardamom seed (for one, or if using more, per 2 cups of rice)
- Small handful of boiled and peeled chestnuts (if not available, use more rice or nuts)
- 2 Cups (about 500 ml) of boiling chicken, beef, turkey, or vegetable broth (you can use home-made or cubes. If using cubes, avoid MSG and such additives) - Use a little less (for example, cups of about 230 ml) if using more than two cups (for example, about 500 ml) of rice. Or simply use as much broth as the amount of water you usually use to cook your rice.
- Salt to taste
Fry as many nuts in the bottom of the cooking-pot as will cover the bottom only one layer thick. Remove as soon as they brown lightly and fry the next lot in the same way. Put them all aside for later. Add the rice, spices, and broth to the remains of butter at the bottom of the pan and quickly bring to the boil. Bring the heat down, cover and cook at very low heat until the rice is cooked. This is roughly 30 minutes for brown and 15 minutes for white. Then turn off and remove from the heat.
Fluff rice up with a fork. Remove cardamoms wherever possible. Add the nuts and their butter, plus the chestnuts, cut in half. Stir lightly with a fork.
Your stuffing is now ready to go into the fowl.
Or, let the rice mixture rest for 5-10 minutes, then serve as a delicious standalone dish. Serve with yoghurt or gravy to pour onto the rice mixture. Enjoy!
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