A relatively new dish in Lebanon, which is now served during Christmas and New Year. When I cooked it on TV, it became a huge success.
10-15 PORTIONS
INGREDIENTS
YELLOW ONION STUFFING
- 2 tablespoons finely chopped yellow onion
- 4 tablespoons minced garlic
- 4 tablespoons butter
- 8 ounces (225 g) ground beef
- 6 cups (1.1 kg) long-grain rice
- Salt, pepper, cumin, cardamom, nutmeg, and (optional) mastic
- Intestines from the turkey
- Salt
TURKEY
- 1 turkey, about 9 pounds (4 kg)
- 10½ cups (2½ L) chicken broth
- About 1½ cups (225 g) chestnuts
GARNISH
- 3 tablespoons roasted pine nuts
- 3 tablespoons roasted, blanched, and peeled almonds
- 3 tablespoons pistachios
INSTRUCTIONS
- Fry the onions and half of the garlic in a saucepan with 2 tablespoons of butter. Add the ground meat and brown it.
- Rinse the rice and allow it to drain thoroughly and pour it into the ground meat, together with the spices. Mix well.
- Sauté for about 5 minutes, then use about 2 cups of the rice mixture to fill the turkey. Make sure the bird is properly thawed if it has been frozen.
- Place the stuffed turkey in a greased roasting pan and roast in the oven at 350°F (175°C). Baste the turkey a few times with the gravy and a little bit of chicken broth. Cover with foil when it is nicely browned, and let it stand until clear, about 1 to 3 hours depending on the size. The internal temperature should be around 175°F (80°C).
- Cover the rest of the rice mixture with the remaining chicken broth. Bring to a boil, cover with a lid, and place in the oven until the rice is cooked.
- Cut a cross in the bottom of each chestnut and roast them in the oven at 450°F (225°C) for 25 minutes.
- Mix the turkey intestines with the remaining garlic. Melt 2 tablespoons of butter over low heat and add the intestinal mixture. Fry for a few minutes and add a bit of gravy from the turkey. Add salt to the sauce.
- Spread the rice mixture on a large serving dish. Place the turkey on top. Garnish with pine nuts, almonds, pistachios, and chestnuts. You can also serve the turkey with small, oven-baked potatoes instead of rice, as pictured.
