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
- Rinse the rice several times until the water runs clear. Drain in a colander.
- Heat vegetable oil in a heavy skillet (10-inch or similar size). Stir in the onion and fry until golden brown.
- Stir in Pilau masala.
- Add garlic onion and stir for few more minutes. Make sure you do not burn the mixture.
- Add the turkey stock and bring to boil.
- Add the rice and reduce the heat, stir occasionally until the water dries.
- 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.
- 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.
- Bake the pilau and the turkey in a preheat oven around (325 degree F).
- 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.