MOGUL KEBABS WITH RAISIN-PISTACHIO STUFFING
From those raisin guys @ the California Raisin Marketing Institute - they credit the Culinary Institute of America at Greystone. Made these over the grill Memorial weekend - the burst of sweet-crunch the dab of raisin/nuts give in the center nicely balances the flavorful richness of the meat. They grill fast & are eaten up faster - some folks sprinkled a bit of sea salt on them but most of use thought they were perfect as is - balanced by a Fattoush salad, salty with kalamata olives & feta. Servd as appetizer - need to triple recipe next time - it was that good!
Provided by Busters friend
Categories Lamb/Sheep
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon oil in small frypan and sauté garlic and gingerroot until tender.
- Turn into mixing bowl and mix until thoroughly combined with lamb, bread crumbs, seasonings and egg. Season with salt and pepper. Chill thoroughly.
- Chop raisins and pistachios; mix together and set aside.
- With lightly oiled hands, take a walnut-sized piece of lamb mixture and roll into a small ball. Repeat until lamb is all rolled into balls. With little finger, press slight depression into center of each ball. ball. Fill depression with about 1/2 teaspoon of raisin-nut mixture and, then, gently work lamb mixture over raisin-nut mixture to cover completely.
- Repeat to make 12 balls. Skewer 2 balls on each skewer. Press to elongate and flatten slightly and shape to length of skewer. Chill until ready to put on medium-hot grill.
- To cook, heat small amount of oil in sautépan or grill over a wood or gas grill. Cook until kebabs are well-browned all over. Serve hot with your favorite chutney or Tzatziki sauce.
Nutrition Facts : Calories 531.4, Fat 43.9, SaturatedFat 14.1, Cholesterol 135.9, Sodium 136.4, Carbohydrate 11.6, Fiber 1.5, Sugar 3.8, Protein 22.6
FIG AND PISTACHIO STUFFING
Provided by Molly Stevens
Categories Wine Fruit Garlic Herb Nut Onion Vegetable Side Bake Thanksgiving High Fiber Stuffing/Dressing Fig Rosemary Pistachio Fall Winter Bon Appétit Peanut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Place figs and wine in small bowl. Cover and let soak overnight.
- Preheat oven to 350°F. Arrange bread cubes in single layer on rimmed baking sheet and place in oven until dry, about 15 minutes. Cool.
- Reduce oven temperature to 325°F. Butter 11x7x2-inch baking dish. Melt butter in heavy large skillet over medium heat. Add onion, celery, garlic, and rosemary. Sprinkle with salt and pepper. Cover skillet and cook vegetables until soft, stirring occasionally, about 15 minutes. Transfer vegetables to large bowl. Add figs with soaking liquid, bread cubes, pistachios, and broth to vegetables; toss stuffing. Transfer to prepared baking dish. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
- Cover dish tightly with foil. Bake stuffing, covered, 45 minutes. Uncover and bake stuffing until beginning to brown, about 20 minutes.
RICE AND NUT STUFFING
Provided by Mark Bittman
Categories casseroles, side dish
Time 1h
Yield 6 cups, enough for a 12-pound bird
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. If baking stuffing outside of bird, grease a 2-quart casserole, large gratin dish or 9-by-13-inch baking dish with olive oil.
- Bring a large pot of water to boil; salt it. Add rice and simmer, stirring occasionally, until it becomes tender but not mushy, 15 to 20 minutes. Drain it, rinse it and drain it again.
- Heat 1/4 cup oil or butter in a large deep skillet over medium heat for 2 minutes. Toss in nuts and raisins or currants, if you are using them, and stir for a minute or 2. Add rice and stir, sprinkling with salt and pepper, while cooking for another minute; rice need not get hot. Add more oil or butter as needed to moisten mixture thoroughly. Add lemon juice and half the herbs. Taste and adjust seasonings if necessary. (You may prepare recipe in advance up to this point; refrigerate, well wrapped or in a covered container, for up to 2 days before proceeding.)
- Use stuffing to fill bird. Or put stuffing in prepared pan, cover tightly with foil and bake until rice is tender, 25 to 30 minutes. Uncover and bake until mixture top is nicely browned, another 10 to 15 minutes or so.
Nutrition Facts : @context http, Calories 302, UnsaturatedFat 15 grams, Carbohydrate 32 grams, Fat 18 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 2 grams, Sodium 155 milligrams, Sugar 1 gram
TURKEY WITH PISTACHIO STUFFING
Rick Brown is a host of Barbecue America, a travel and cooking show on public TV. I have made this a couple times before and it is truly awsome!
Provided by Timothy H.
Categories Whole Turkey
Time 3h35m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- In a large skillet using medium heat melt the butter and add the Pistachio's until they start turning brown. Remove and put in a small bowl. Add the remaining butter,leek,cinnamon and cloves. Cook until the leek is soft.
- Now add the cooked rice, stock,tomato,miny,allspice,oregano,cumin, garlic power,salt and pepper. Cook on low for 10 minutes stirring all the time. Stir in the pastachio's and let set for 15 minutes.
- Preheat grill at 325. Wash the turkey under cold water inside and out. Pat dry and set on a roasting rack inside a roasting pan. Fill the cavity with the stuffing. Use a skewer to close the cavity.
- Baste the top and side with the butter ans season with salt and pepper. Pour 2 cups of water in the bottom of the roasting pan.Place the turkey in the grill basting occasionally. Roast until the breast reads 165 degrees, about 3 1/2 to 3 hours 45 minutes. Remove the turkey from the grill, covering it with aluminum foil and let it rest for 15 minutes.
Nutrition Facts : Calories 551.5, Fat 28.8, SaturatedFat 9.2, Cholesterol 199.1, Sodium 261.4, Carbohydrate 11, Fiber 1.4, Sugar 0.9, Protein 58.6
APRICOT & PISTACHIO STUFFING
Save time on Christmas Day and make this apricot and pistachio stuffing on Christmas Eve. It makes an excellent accompaniment to festive turkey
Provided by Esther Clark
Categories Side dish
Time 1h5m
Yield Serves 6-8
Number Of Ingredients 9
Steps:
- Heat the oven to 220C/200C fan/gas 7. Heat the oil and 40g of the butter in a large frying pan over a medium heat. Add the onions and fry for 15-20 mins or until they are golden and caramelised. Add the garlic and cook for 1 min. Remove from the heat, tip into a large mixing bowl and leave to cool down a little.
- Put half the sourdough into a food processor and blitz to a fine crumb. Tear the remaining bread into small pieces. Add both to the bowl with the onions and mix through 60g pistachios, the chopped sage, apricots and eggs, then season. Tip into a shallow 30 x 20cm baking dish. Will keep in the fridge for up to 24 hrs. Bake for 20 mins or until golden brown and crunchy on top (check after 10 mins and cover if it's already brown).
- Melt the remaining butter in a frying pan, add the sage leaves and fry until crisp. Pour over the stuffing just before serving. Top with the remaining pistachios.
Nutrition Facts : Calories 450 calories, Fat 20 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 13 grams sugar, Fiber 6 grams fiber, Protein 16 grams protein, Sodium 0.1 milligram of sodium
CHERRY & PISTACHIO STUFFING
Try a new flavour combo in sausagemeat stuffing balls - sweet fruit, crunchy nuts and fresh parsley are a perfect match
Provided by Good Food team
Categories Dinner, Side dish
Time 45m
Yield Makes 24 balls
Number Of Ingredients 11
Steps:
- Melt the butter in a small pan, add the onion and cook until soft, about 8 mins. Leave to cool.
- Mix the onion with the remaining ingredients, apart from the oil - the best way to do this is with your hands. Roll the stuffing mixture into 24 walnut-sized balls and put on a baking tray. You can make these and chill for up to 2 days in advance, or freeze for up to 2 months.
- When the turkey comes out of the oven, turn the heat up to 220C/200C fan/ gas 7. Drizzle the stuffing with oil and cook on a middle shelf for 30 mins. Swap to the top shelf for the final 10 mins if they need browning.
Nutrition Facts : Calories 128 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.6 milligram of sodium
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