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!

 

33 Comments Add yours

  1. A_Boleyn says:

    Cute joke … ‘google google’. 🙂

    Wild rice is very tasty. I haven’t had it in some time. Something to keep an eye open for, maybe next time I go to Bulk Barn.

    Liked by 1 person

    1. Thank you so much, dear friend, and a very happy Thanksgiving to you!

      Liked by 1 person

      1. A_Boleyn says:

        Thank you though, being Canadian, we celebrated Thanksgiving in early October. I hope your Thanksgiving is a pleasant one with friends and family around you.

        Liked by 1 person

      2. Ah yes, I forgot, sorry about it! Thank you for your lovely wishes, but it’s just going to be my husband and I, and mostly honoring the memory of my father who always insisted on celebrating this holiday.

        Liked by 1 person

  2. slmret says:

    That sounds delicious — Iike the idea of the prunes and of the lemony flavor!

    Liked by 1 person

    1. Thank you so much, darling! Happy Thanksgiving!

      Like

  3. That does sound wild, something new and different to try, maybe for Christmas (as it’s too close to Thanksgiving for me to get the ingredients). Where does one obtain sumac?

    Liked by 1 person

    1. Ah, dear Mimi, that’s a million dollar question! I get it from a kosher store, but I’ve seen it also in Middle Eastern stores. Thank you so much for your comment, and a very happy Thanksgiving to you and yours!

      Like

    1. How cute – thank you so much, GP! Happy Thanksgiving to you and yours!

      Liked by 2 people

      1. GP Cox says:

        Thank you, I plan on plumping-up even more!

        Liked by 1 person

      2. LOL On holidays, it’s expected, as long as you have your “eating pants” ready.

        Liked by 1 person

  4. Combining sumac and cinnamon is such a great idea. Delicious! 🙂

    Liked by 1 person

    1. Thank you so much, Ronit, and a happy Thanksgiving to you!

      Liked by 1 person

  5. Joëlle says:

    I like the joke, and I like the idea of wild rice in the stuffing, thank you!
    Talking about wild turkeys, we saw a real one the last time we were in New England, perched on the neighbor’s backyard tree! I had never seen one before — it seems skinnier than its cousin from the Publix freezer!
    I am thinking of you Dolly as I am preparing a recipe for another chocolatey dessert, which will be posted before the end of the year — I will be making it for our children in New England! The house faces south… What if I stood on the rooftop and waved at you singing 🎶 Baker on the roof 🎶 😄?

    Liked by 2 people

    1. Dear Joelle, we are tentatively planning to go to New England in January / February. Perhaps we can wave to each other? Where in New England do your children live?

      Liked by 2 people

      1. Joëlle says:

        Our daughter has been living in Boston since August (she is now at Boston University in a research program) and our son in the Providence area, not far from Brown where your son got his degree! So yes, if you go in January, we might be able to wave to each other, Dolly 😊
        I hope you are having a great Thanksgiving Day. Ours is over, and since it was only four of us around the table I made the petite French version of a turkey 😄, meaning a roast chicken, and I served it with, among other things, some deep fried gluten-free pumpkin cakes, the recipe for which I will be posting some time next week.
        Take care!

        Liked by 1 person

      2. My son lives in Swamscott which is still considered Greater Boston, so let’s see how my husband’s business progresses in terms of planning this trip.
        Since it was only the two of us yesterday, I also cheated by making a turkey deli roll stuffed with veggies and roasting a chicken (great minds think alike!), stuffed with my signature wild rice concoction. I did make an American pumpkin pie, just because I love it, in addition to our traditional placinda – I am sure you’ve seen that recipe. I am lookingforward to your GF pumpkin cakes!
        Have a great holiday season, dear friend!

        Liked by 1 person

  6. spearfruit says:

    Thanks for sharing your rice stuffing recipe Dolly.

    Liked by 1 person

    1. I wish I could share the actual meal with you, Gary! When are they going to invent a way of sending food by e-mail?

      Like

  7. Reblogged this on koolkosherkitchen and commented:

    Whether you are stuffing a whole bird or a part of it, stuffing adds a proper holiday touch. Here is an unusual one, Beautiful People – enjoy!

    Like

  8. chattykerry says:

    That sounds really exotic and delicious, Dolly. I know I was born in America but I don’t really like turkey… That’s almost blasphemous. 🦃
    I do love cornbread stuffing with dried cranberries and chestnuts added. Happy Thanksgiving!

    Liked by 1 person

    1. Happy Thanksgiving to you and yours, dear Kerry!

      Liked by 1 person

  9. The thought of a turkey appreciating any kind of stuffing raises a smile.

    Liked by 1 person

    1. I am glad to have give you a reason to smile, Derrick. Thank you for stopping by.

      Liked by 1 person

  10. purpleslob says:

    I love unexpected touches. Which prunes in rice would be, for me. Happy Thanksgiving, my feline friend!

    Liked by 1 person

    1. Let me know how it comes out and what your family thinks of it, please! Thanksgiving blessings for you and yours, dear purple person!

      Liked by 1 person

      1. purpleslob says:

        We’ll see if it actually gets cooked! Happy Thanksgiving!

        Liked by 1 person

      2. Just tell it to go cook itself! You have many other things to do, I am sure. Happy Thanksgiving!

        Liked by 1 person

      3. purpleslob says:

        Lol!! WE did have turkey breast that was nice and moist. ❤

        Like

      4. You did! I am so glad!

        Liked by 1 person

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