Wrong Holiday, Sorry
Our big Valentine meal is actually happening today. We are attempting Beef Wellington. More on that later. (We had quite a decent dinner last night with butcher-prepped bracciole, roasted beets, and the sauteed beet greens.) But thinking about this holiday cooking made me realize that I never recorded the recipe I dreamed up for a Greek-style turkey stuffing, so here goes. I've actually taken to roasting a turkey about once a month during the cold weather, which gives us a week or more of food with a modicum of effort, so it's still seasonal.
Greek-Style Turkey Stuffing
2 onions
3 ribs celery
1/2 box mushrooms
Olive oil
1/2 loaf sourdough bread with olives
1 package garlic-flavored breadsticks with sesame seeds
1/2 cup kalamata olives, seeded and chopped
1 large bunch parsley, rinsed and chopped
grated rind of one lemon
1/2 teaspoon lemon oil
1 quart broth
Chop and sautee the onions, celery, and mushrooms in olive oil until soft. In a large bowl, crumble the bread and bread sticks. Add the softened vegetables and the chopped olive and parsley, sprinkle with the lemon rind and oil and toss well together. Season well with fresh-ground black pepper (the olives are already salty enough).
Stuff the turkey with the dry mixture. Rub the turkey with olive oil on the outside and under the skin of the breast.
There will be enough stuffing left to fill a casserole dish. Toss the remains with enough broth to moisten well and turn into a casserole. Bake covered along with the turkey until it reaches a puddingy texture.
Greek-Style Turkey Stuffing
2 onions
3 ribs celery
1/2 box mushrooms
Olive oil
1/2 loaf sourdough bread with olives
1 package garlic-flavored breadsticks with sesame seeds
1/2 cup kalamata olives, seeded and chopped
1 large bunch parsley, rinsed and chopped
grated rind of one lemon
1/2 teaspoon lemon oil
1 quart broth
Chop and sautee the onions, celery, and mushrooms in olive oil until soft. In a large bowl, crumble the bread and bread sticks. Add the softened vegetables and the chopped olive and parsley, sprinkle with the lemon rind and oil and toss well together. Season well with fresh-ground black pepper (the olives are already salty enough).
Stuff the turkey with the dry mixture. Rub the turkey with olive oil on the outside and under the skin of the breast.
There will be enough stuffing left to fill a casserole dish. Toss the remains with enough broth to moisten well and turn into a casserole. Bake covered along with the turkey until it reaches a puddingy texture.