This Text file is old! In a 🏛️Museum, an unsorted archive of (user-)pages. (Saved from Geocities in Oct-2009. The archival story: oocities.org)
--------------------------------------- (To 🚫report any bad content: archivehelp @ gmail.com)

Turkey with Syrian Stuffing (Doreen's Wild and Weedy Kitchen)

 
1 lb ground lamb                                                                        
1 c pine nuts                                                                   
1/2 c butter                                                                                        
3-4 c cooked white or Basmati rice 
 1 Tbsp cinnamon
Salt 
Pepper
1 (12-15 lb) turkey
1 apple


Preheat oven to 325 F.  
Brown the lamb, drain off fat.  
Transfer to mixing bowl.  
Melt the butter in the frying pan over medium heat.  
Add the pine nuts; roast until lightly brown.  
Mix the pine nuts, melted butter, rice, cinnamon, salt and pepper with the lamb.  
Stuff the turkey with the pine nut mixture. Place the apple under the neck skin for garnish.  
Transfer to large roasting pan.  
Roast, uncovered, 20 minutes per pound of bird.  
After the turkey turns golden, cover loosley with a foil tent.

Yeild: 20-30 servings