Stuffed Turkey


        1 12-lb. turkey
        4 cups ground meat
        2 cups rice
        1/2 Cup pine nuts
        1/2 Cup blanched almonds
        1/2 cup pistachio nuts
        2 tsp. salt
        1 tsp. pepper
        l/2 tsp. cinnamon
        1 cup water
        1 cup samneh (or other shortening)
Lebanese stuffed turkey is stewed until tender instead of baked in the oven. This method of cooking produces a very tender, moist turkey which is highly flavored with the seasonings of the stuffing.

Fry meat in fat until brown, then mix with rest of ingredients and simmer in one cup of water for 15 minutes. Stuff body cavity of turkey with mixture. Remove neck bone and stuff the neck skin also. Sew openings tightly closed with heavy thread. Place bird in a large kettle. Add water to barely cover, two teaspoons salt (or to taste) and bring to boil. Skim. Cover and simmer gently until meat is tender. Lift the turkey carefully from the kettle and place in shallow roasting pan. Coat with laban, samneh, butter or other shortening. Place in hot oven to brown the outside. Slice meat onto a serving platter and heap the rice stuffing in the center of the platter.

(From Food from the Arab World Marie Karam Khayat and Margaret Clark Keatinge, Khayat's, Beirut 1959)