Jemila’s Lebanese Rice Turkey Stuffing

12 pound Turkey
2 pounds ground lamb or beef
2 packages Jemila Grape Leaf Stuffing Mix
2 cup water
3 heaping tablespoons pine nuts

Turkey should be fully defrosted and cleaned before starting.

Brown the Pine Nuts in a 6 quart pot on medium high heat. Keep stirring to prevent burning. Empty the pine Nuts into a bowl as soon as they are lightly browned. Brown the 2# meat in the same pot. Add the 2 packages of Jemila Grape Leaf Stuffing Mix and 1 cup water while there is a little pink still visible in the meat and cook till the water is absorbed. Remove from heat and add the pine nuts.

Fill the turkey’s main cavity with stuffing; also fill between the breast and skin from the leg side/ bottom of the turkey. Fill well but do not pack the filling tightly as it will expand while cooking and fill the neck cavity as well. Place the stuffed turkey on a rack in the roaster pan and pour the second cup of water into the turkey. It is okay if water runs out into the pan. Sew or pin closed.

Cover and bake in a preheated oven at 375 degrees for 35 minutes. Reduce to 350 degrees for 45 minutes. Reduce again to 300 degrees for 90 minutes. Remove the lid of the roaster and let bake 30 additional minutes to brown and internal temperature reaches 180 degrees.

Beer or wine may replace the cup of water added to the roaster.

Sahten! (enjoy)