Turkey Cypriot Stuffing

Ingredients:
2 tbsp olive oil
25g butter
1 medium onion, finely chopped
2 cloves garlic, chopped
2 celery sticks including the leaves, finely chopped
Giblets of the bird, finely chopped
450g minced pork or lamb
225g long grain rice, washed and drained
½ glass brandy
½ glass dry white wine
1 glass chicken stock
175g toasted whole almonds or toasted pine nuts
100g currants, sultanas or apricots, chopped
25g Παξιμάδια (Greek rusk, toasted breadcrumbs)
1-2 tsp ground cinnamon
1 tsp thyme or oregano
3 tbsp chopped parsley
Salt
1 tbsp honey
Freshly ground black pepper
Grated zest and juice of a lemon

Method:
Fry the onion, garlic and celery gently in the olive oil and butter for a few minutes until softened. Add the chopped giblets and stir fry for a few minutes until they start to change colour. Stir in the mincemeat and fry over a medium heat until the mince changes colour.
Mix the rice to coat the oil and butter then pour in the brandy, let it cook for a few minutes to burn the alcohol, then add the wine and bring to the boil. Add the warm stock, cinnamon, thyme, lemon zest and juice, season to taste and allow to simmer on low heat for about 5 minutes or until all the liquid has been absorbed by the rice; the rice should remain semi-hard. Stir in the honey, fruit, nuts, breadcrumbs and parsley, remove from the heat, taste, adjust seasoning and allow to cool.
Fill the turkey’s neck or body cavity or both, secure the opening – I add half a potato to seal the opening or a couple of small fine skewers – and tie the legs together.
The stuffing can be baked separately in a greased loaf tin if you prefer but it tastes better when it is cooked in the bird with its juices.

By Loulls Astin