Thanks Giving Special - Pilau Stuffing for Turkey

Best one I ever created.

With cinnamon and allspice, this Pilau stuffing reflects the customary flavors of Thanksgiving, but it's actually based on a very traditional Tanzania pilau. Serve the pilau as a side dish or use it as a stuffing, where the warm spices add flavor to the turkey as it cooks.

Note: Try to use real turkey stock, broth in this recipe or use some cut up turkey legs or wings (I used  some stuffs that they leave inside the turkey and a can of turkey broth) with some carrot, leek tops or onion, celery and simmer on very low for about an hour.

  • 3 cups uncooked basmati rice (or long grain rice)
  • Pilau masala
  • 3 cups turkey stock 
  • Salt to taste
  • 1/2 cup golden raisins (option)
  • 1 cup cashew nuts (option)
  • 1 Big Onion
  • 1 Big garlic onion (about 10 cloves)
  • Vegetable oil
  1. Rinse the rice several times until the water runs clear. Drain in a colander.
  2. Heat vegetable oil in a heavy skillet (10-inch or similar size). Stir in the onion and fry until golden brown.
  3. Stir in Pilau masala.
  4. Add garlic onion and stir for few more minutes. Make sure you do not burn the mixture.
  5. Add the turkey stock and bring to boil.
  6. Add the rice and reduce the heat, stir occasionally until the water dries.  
  7. Take half of the pilau and stuff in you turkey. After stuffing remember to sew it. Tying it up with twine will easily cook the bird more evenly. 
  8. Cover the rest of the pilau with a foil paper. If the skillet you use to cooked your pilau is not oven safe then place it in a baking dish or casserole. 
  9. Bake the pilau and the turkey in a preheat oven around (325 degree F). 
  10. In one hour remove the pilau and continue to bake the turkey as per your instruction.             

Add the turkey broth when you make a stock for pilau...

I forgot to take a picture of the turkey after I sew in ...... 

This is how it looks after baked for 31/2 hours in 325 degree F

This is the rest of the pilau that I kept baked for one hour.....

I didn't marinate the turkey but the pilau gave the meat an all-over flavor.

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