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Here is a recipe my family has used for years as turkey stuffing:
 
Turkish Rice
 
1 cup uncooked white rice
1 cup boiling stock or water
salt to taste
4 tbs butter or marjarine
2 tbs pine nuts
pepper to taste
2 tbs dried currants or raisins
1/3 cup chopped onion or scallions
turkey giblets sauteed in butter, marjarine, or peanut oil (optional)
 
Melt 4 tbs butter in heavy saucepan, add nuts and rice, & saute over medium
heat
stirring constantly, for 10 minutes.  Add salt, pepper, currants & boiling
stock or water. Stir, cover, & cook over medium heat until all liquid is
absorbed, about 15 minutes.
Remove from heat, add onions and giblets & mix together.  Use as stuffing
(cook inside bird) or add more stock or water & cook about 10 more minutes
until liquid is
absorbed.
 
We find that the recipe should be doubled or tripled, depending on the size
of the
bird.  For brown rice, lengthen cooking time.
 
Happy Thanksgiving!
 
Faith Fraser
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