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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 12 |
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I have not made this but I think it would be a different change from the traditional cornbread stuffing we eat at Thanksgiving time. This was exported from Mastercook. I found it on Recipe Source. (enough for 8-10 lb turkey) Ingredients:
1/2 cup chopped green onion (both white & green parts) |
2 cloves garlic, finely chopped |
1 tablespoon olive oil |
1 (10 ounce) package frozen chopped spinach, thawed and drained |
1/4 teaspoon sugar |
1 (14 1/2 ounce) can chicken broth |
1 cup water |
1 1/4 cups uncooked orzo pasta |
3/4 teaspoon grated fresh lemon rind |
1/2 teaspoon marjoram, crumbled |
2 teaspoons lemon juice |
1/2 cup raisins |
1/4 cup pine nuts or 1/4 cup almonds |
Directions:
1. Cook onion and garlic in oil in a large skillet over moderate heat, stirring occasionally, for 2 minutes.
2. Add spinach and sugar; cook 4 minutes or until spinach is heated through.
3. Bring chicken broth and water to boiling in a large saucepan.
4. Add orzo, lemon rind and marjoram.
5. Lower heat; simmer, uncovered, until tender, about 10 minutes.
6. Stir in lemon juice, raisins, pine nuts and spinach mixture.
7. Stuff turkey or chicken and roast.
8. Or spoon stuffing into lightly buttered 13 X 9 X 2 inch baking dish.
9. Bake covered, in a preheated moderate oven (375 degrees) for 40 minutes or until heated through.
10. Uncover last 10 minutes for crusty top.
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