Traditional Rice Stuffing For Christmas
User Reviews
5
2 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
30 mins
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Servings
6
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Calories
367 kcal
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Cuisine
Greek, International
Traditional Rice Stuffing For Christmas
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Traditional Greek rice stuffing for turkey, chicken, or goose. With ground meat, Basmati rice, dried fruit, chestnuts, pine nuts, spices, and herbs. A very Christmas-y stuffing.
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Ingredients
- 3 tablespoons olive oil
- 250 grams (8.8 ounce) ground beef or pork or a mixture of both
- 80 grams (2.8 ounce) long-grain white rice such as Basmati
- 120 grams (4.2 ounce) chestnut boiled or roasted and chopped
- 65 grams (6-7) prune chopped, dried
- 30 grams (3 tablespoons) pine nuts
- 3 tablespoons raisins
- 100 ml red wine sweet or semi-sweet
- 100 grams (1 cup) leek chopped
- 50 grams (½ medium-sized) onion finely chopped
- 1 teaspoon thyme chopped, dried or fresh
- 1 tablespoon sage chopped, dried or fresh
- ¼ teaspoon fennel seeds ground
- ¼ teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1 bay leaf dried or fresh
- OPTIONAL: poultry innards chopped, liver and stomach if available
- black pepper ground
Instructions
- Toast the pine nuts. Heat a non-stick frying pan over high heat. Add the pine nuts and cook for about a minute shaking and tossing every few seconds so they won't burn. Remove from the pan and set aside.
- Brown the meat. In the same frying pan, heat the olive oil over high heat. Add the ground meat and cook until browned all over breaking the meat as you go with a wooden spoon.
- Season with spices (fennel, cinnamon, allspice, ground pepper), salt, and herbs (thyme and sage).
- Optional: If using the poultry innards add them now.
- Drop the heat to medium.
- Add the leeks and onion and saute until softened stirring often.
- Add the rice and cook for a minute. Add the bay leaf.
- Pour in the wine and wait until it evaporates completely.
- Drop the heat to low and pour in 200 ml of hot water.
- Add the chestnuts, pine nuts, dried prunes, and raisins.
- Cook until it absorbs all the water.
- To use as stuffing inside poultry: At this point remove from the heat and allow to cool completely. Then use it to stuff a turkey, chicken, or goose (See Notes below).
- To finish off the stuffing on the stovetop: Add ¾ cup hot water and cook covered until the rice is cooked through.
- To finish off the stuffing in the oven: Add the stuffing to a baking dish along with ¾ cup hot water, cover, and bake at 375°F /190°C until the rice absorbs all the water.
- Store leftover stuffing for up to 3 days in the fridge.
Notes
- ½ to ⅓ of the stuffing to stuff a poultry (depending on its size).
- Leave a small space at the end of the cavity for the rice to expand as it cooks.
- Also, make sure you close the end of the cavity with toothpicks to secure the stuffing inside.
- Covering the meat while it bakes is the best way to make sure the stuffing cooks properly.
- You will need about ½ to ⅓ of the stuffing to stuff a poultry (depending on its size).
- Leave a small space at the end of the cavity for the rice to expand as it cooks.
- Also, make sure you close the end of the cavity with toothpicks to secure the stuffing inside.
- Covering the meat while it bakes is the best way to make sure the stuffing cooks properly.
- You can make the stuffing the day before and add it inside the turkey to "marinate" the meat overnight then bake on the next day.
Nutrition Information
Show Details
Calories
367kcal
(18%)
Carbohydrates
37g
(12%)
Protein
10g
(20%)
Fat
19g
(29%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
10g
(50%)
Trans Fat
1g
(50%)
Cholesterol
30mg
(10%)
Sodium
36mg
(2%)
Potassium
465mg
(10%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
387IU
(8%)
Vitamin C
12mg
(13%)
Calcium
40mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 367 kcal
% Daily Value*
| Calories | 367kcal | 18% |
| Carbohydrates | 37g | 12% |
| Protein | 10g | 20% |
| Fat | 19g | 29% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 30mg | 10% |
| Sodium | 36mg | 2% |
| Potassium | 465mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 387IU | 8% |
| Vitamin C | 12mg | 13% |
| Calcium | 40mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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