Cashew and Herb Turkey Stuffing

By Chef floWer on August 31, 2006

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Ingredients

    1. 60 g butter
    2. 1 onion, chopped
    3. 2 garlic cloves, crushed
    4. 465 g brown rice, cooked
    5. 185 g dried apricots, chopped
    6. 80 g unsalted cashews, chopped
    7. 15 g fresh parsley, chopped
    8. 2 tablespoons fresh mint, chopped
    9. 1 tablespoon lemon juice
    10. salt and pepper, to taste

Directions

  1. Heat 60 g butter in a pan, add 1 chopped onion and 2 crushed garlic cloves and cook until golden. Transfer to a large bowl and allow to cool. Add 2.5 cups (465 g) cooked brown rice, 1 cup (185 g) chopped dried apricots, 1/2 cup (80 g) chopped unsalted cashews, ¼ cup (15 g) chopped fresh parsley, 2 tablespoons chopped fresh mint, 1 tablespoon lemon juice and salt and pepper to taste.
  2. Stuffing is enough for a 4.5 kg turkey.
  3. Suitable for roast turkey or duck.
 
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