Something Wild About That Turkey

Of all the silly infantile jokes, this one takes the cake (or a pumpkin pie, in this case):

What did the turkey say when he saw a computer? “Google, google, google!”

I guess that was a wild turkey who had never been introduced to a Publix freezer. But then, if we believe the story about Pilgrims and Indians, and the first Thanksgiving, those turkeys did not know from Publix either. I am talking about the birds, Beautiful People, not the Pilgrims and Indians!  Since at this day and age we have to hunt for our turkeys (real or vegan) in a supermarket freezer, I decided to give it at least something wild – stuffing.

wild20rice20mix

I was asked for stuffing recipes, so here is a wild one! We used to roast duck with this stuffing, and I thought a turkey would also appreciate something original. I used a mix of wild, brown, and long grain white rice, and I just cooked it all together in my handy little rice cooker, with a pinch of salt and a little Smart Balance.

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While the rice was cooking, I chopped walnuts and prunes. You can probably use other dry fruit as well, but I haven’t tried, so I don’t know.

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Once your rice is ready, mix it with chopped nuts and prunes, and season it with cinnamon, sumac, salt and pepper, and my secret ingredient – sweet wine. Mix it well and cook for another 5 minutes or so. If rice is not soft enough, add some water, but not much. Remember, it’ll go inside the turkey and cook in turkey juices for hours! You don’t want it mushy.

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You can have it done in advance and freeze it, but make sure to defrost it before stuffing the turkey. It is delicious on its own at any time during the year, and very easy to make. But mixed with those turkey juices – your wild Thanksgiving will be more delicious than ever!

INGREDIENTS

  • 6 cups cooked rice mix, wild, brown, and long grain white in equal amounts (2 cups uncooked)
  • 1 cup roughly chopped walnuts
  • 1 cup roughly chopped pitted prunes
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon sumac
  • 1 tablespoon sweet red wine
  • Salt and pepper to taste

PROCEDURE

  • Cook rice according to directions
  • Add walnuts and prunes. Add wine, season to taste. Add water, if needed.
  • Mix, cook for 5 more minutes.

Enjoy!

 

 

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39 Comments Add yours

  1. lilyandardbeg says:

    Your stuffing sounds yummy (for a non-turkey, I’ll think about what to put the stuffing in, some vegetable, I think). Walnuts and prunes are a match made in heaven (and cinnamon-lots and lots) 🙂

    Liked by 3 people

    1. Suggestions: eggplants, peppers, or kabocha pumpkin, and you can make it as spicy as you want, but avoid tomato-based sauces as the flavors will clash. Better use some more sweet wine.

      Liked by 2 people

      1. lilyandardbeg says:

        I’m going to stuff aubergine (eggplant) with it 🙂

        Liked by 1 person

      2. I just got a couple of nice firm ones at the farm store, so that’s where the leftover stuffing will go.

        Liked by 1 person

      3. lilyandardbeg says:

        In my house all the leftover stuffing goes into me! 🙂 Fried…(well, it’s winter, I need my fuel)

        Liked by 1 person

      4. Enjoy! You don’t have to worry about cholesterol for quite a number of years yet! And anyway, they say it’s genetic, so what the heck…

        Liked by 1 person

      5. lilyandardbeg says:

        Good think about my plant based diet is that my bad cholesterol levels have always been very low. And I think I’m rather good, in general (varied diet, lots of fresh fruit and veg, lots of exercise) apart from the love of fatty food. Oh, well, it doesn’t seem to hurt me (yet) so I’m not going to worry 🙂 Not sure what my genes are (long term), my family tend to die young – in accidents. I might have a gene responsible for risky behaviour…

        Liked by 1 person

      6. I don’t know what you call risky behaviour, but when I was a kid, there wasn’t a tall tree that I didn’t climb or a rock from which I didn’t dive. I was on motorcycle since the age of 15, and gave up scooter and roller blades only a few years ago after I broke my ankle (at work, in the school yard!). Is it genetic? Perhaps, but the only person in my family who exhibited the same traits was my great-grandmother, and she lived to be 93. So there!

        Liked by 1 person

      7. lilyandardbeg says:

        I love climbing trees 🙂 And motorbikes 🙂 I’m accident prone, unfortunately (though mostly when snowboarding or horse riding) but still alive 🙂 The ‘ killer’ in my family is cars -so as much as I love driving really fast, I try not to. Having said that: my family members have been killed by drink-drivers, so it’s not really our genes (they might have been risk-averse, which seems rather likely – I’m a careful planner and try to avoid serious risk of any sort). Well, I’m planning to live a long and happy life (and I’m sure you’ll live well beyond a 100!)

        Liked by 1 person

      8. I also have a car-related demise in my family, and also by a drunk driver. It doesn’t stop me from “putting pedal to the metal” occasionally, but always carefully. Your plans should come to fruition!

        Liked by 1 person

  2. Cute joke! Love the idea of a wild rice stuffing!

    Liked by 3 people

    1. Yeah, take a walk on the wild side!

      Liked by 2 people

  3. randyjw says:

    Gobble-gobble… Happy Thanksgiving! Looks delicious!

    Liked by 3 people

    1. It’s Google-google! Happy Thanksgiving to you, too, and thank you!

      Like

  4. This stuffing sounds amazing! You’re so creative. Keep the deliciousness coming ♡

    Liked by 3 people

    1. Thank you so much, dear! I am glad you like it.

      Liked by 1 person

  5. Ummm! and, your making it so delicious This is a great recipe!!

    Liked by 2 people

    1. Thank you so much – glad you like it!

      Liked by 1 person

      1. Great Thanksgiving share! All that goodnes makes the dressing scrumptious ! 🙂

        Liked by 1 person

      2. Same to you and your family! 🙂

        Liked by 1 person

  6. voulaah says:

    That’s so yummy
    thnak you for sharing
    kisses back to you
    Anita

    Liked by 1 person

    1. Thank you, darling, glad you like it!

      Liked by 1 person

      1. voulaah says:

        oh so welcome

        Liked by 1 person

  7. “Google, google” is just about right… My former backyard in West Virginia was home to so many wild turkeys I stopped eating Turkey out of respect for my “neighbors” (smile)

    Liked by 2 people

    1. At least those were not computer-savvy turkeys of which there are too many nowadays! You just reminded me of a story about an old lady who was unable to get rid of mice in her apartment so she made a peace pact with them: she fed them under the bathtub, and they didn’t venture anywhere else.

      Liked by 1 person

  8. So creative and sounds so tasty mingling with the turkey juices 🙂 Jen

    Liked by 1 person

    1. Thank you so much! Happy Thanksgiving to the whole family!

      Like

    1. Thank you so much for reblogging – I just found your comment!

      Liked by 1 person

  9. Reblogged this on koolkosherkitchen and commented:

    The “T” day is getting closer – Happy Thanksgiving, Beautiful People!

    Like

    1. Thank you for reblogging.

      Like

    1. Thank you for pingback.

      Like

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