| 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
A Message from our Provider:
“Jesus: the most exciting person in the universe”