| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Stuffing, Turkey |
6 |
Cups |
INGREDIENTS
| 1/2 |
c |
Green onion; chopped |
| 2 |
|
Cloves garlic; minced |
| 1 |
tb |
Olive oil |
| 10 |
oz |
Frozen chopped spinach; thaw drained |
| 1/4 |
ts |
Sugar |
| 1 |
cn |
Chicken broth |
| 1 |
c |
Water |
| 1 1/4 |
c |
Orzo; uncooked |
| 3/4 |
ts |
Grated lemon rind |
| 1/2 |
ts |
Marjoram |
| 2 |
ts |
Lemon juice |
| 1/2 |
c |
Raisins |
| 1/4 |
c |
Pine nuts or almonds |
INSTRUCTIONS
BILLS20086
Saute onion and garlic in oil in large skillet for 2 mintues. Add spinach
and sugar; heat through, about 4 minutes. Boil broth and water in a large
saucepan. Add orzo, lemon rind and marjoram. Simmer, uncovered, until
tender, about 10 minutes. Stir in lemon juice, raisins, nuts and spinach
mixture. Stuff bird according to directions on turkey. Can also be made in
a lightly greased 9x13" pan. Bake covered, in preheated 375~ oven for 40
minutes. Uncover for last 10 minutes of baking for a crisper stuffing.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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