RECIPES

NOVEMBER 2015

Ripieno per il Tacchino

Turkey Stuffing with Apple and Cashew Nuts

I created this stuffing for a special Christmas dinner served at the Gentlemen's Club of Palermo when I was just 17. Back then I made it with pistachios and chestnuts, as pistachios are very common in Sicilian cooking. Suggestion for Presentation: Stuff a breast with the mixture and then slice and fan the pieces out so that the colorful stuffing is displayed.

Ingredients
4 servings

1 lb. Plain Croutons or Stuffing Mix
2 Tbls. Dried Sage
6 oz. Dried Cranberries
2 oz. Cashew Nuts
1/2 cup Apple Juice
1 Green Apple
1 Whole Onion
3 oz Butter
Salt and Pepper to taste

Directions

  1. In a bowl, mix croutons/stuffing mix with the sage, cranberries, cashews, salt and pepper.
  2. Add apple juice to dry ingredients to moisten.
  3. Dice the onion and chop the apple (remove core).
  4. Melt butter in a pan and add the onion and apple.
  5. Cook until the onion is lightly brown.
  6. Combine the onion/apple/butter mixture to the stuffing and mix.
  7. Place the stuffing onto a sheet of aluminium foil and roll into a log shape, sealing the ends.
    * The stuffing can be stored in the refrigerator (3 days) or freezer (2 weeks) until ready to use.
  8. Preheat oven to 375°F and bake in the aluminium for 35 minutes. (Defrost before cooking)
  9. Let it cool enough to handle and then remove from aluminium and serve.

Alternative:
Use pistachios, chetnuts or other nuts, in addition to or as a substitution for cashews.
Dried Apricots and other dried fruits can also be a flavorful addition.