| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Spanish |
Poultry |
1 |
Servings |
INGREDIENTS
| 1 |
lg |
Onion; chopped |
| 1 |
lg |
Green pepper; chopped |
| 3 |
|
Cloves garlic; minced |
| 1/4 |
c |
Olive oil |
| 1 |
lg |
Fresh tomato or 3/4 cup canned, crushed tomatoes |
| 1 |
lb |
Ground beef |
| 1/4 |
c |
Spanish olives w/pimiento |
| 1/4 |
c |
Dark raisins |
| 2 |
tb |
Capers |
| 2 |
c |
Raw white rice |
| 3 1/2 |
c |
Chicken stock |
| 1/4 |
c |
Slivered almonds |
| 1/4 |
c |
Dry spanish sherry |
|
|
Salt and pepper to taste |
INSTRUCTIONS
In a large skillet saute onion, pepper and garlic in olive oil. Add tomato
and cook slowly until well blended. Brown meat in same skillet and cook
slowly with olives, raisins, and capers. Meanwhile, cook rice in stock
until done. Mix rice with other ingredients to form a moist,but not wet,
stuffing. Season with salt and pepper. Stuffs a 12-15 pound turkey.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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