The gadget spec URL could not be found
The gadget spec URL could not be found
The gadget spec URL could not be found
Stuffed Turkey (Habash Mehshi):
Submitted by: Madame Fahimeh | Date Added: 4 Aug 2009
Listed in: Lebanese Chicken

. . . . .
yield: ?
active time: ?
total time: ?
. . . . .
added by: Madame Fahimeh 
cuisine: ?

• 1 12-lb. turkey
• 4 cups ground meat
• 2 cups rice
• 1/2 cup pine nuts
• 1/2 cup blanched almonds
• 1/2 cup pistachio nuts
• 2 tsp. salt
• 1 tsp. pepper
• 1/2 tsp. cinnamon
• 1 cup water
• 1 cup samneh (or other shortening)

• Lebanese stuffed turkey is stewed until tender instead of baked in the oven. This method of cooking produces a very tender, moist turkey which is highly flavored with the seasonings of the stuffing.
• Fry meat in fat until brown, then mix with rest of ingredients and simmer in one cup of water for 15 minutes. Stuff body cavity of turkey with mixture.
• Remove neck bone and stuff the neck skin also. Sew openings tightly closed with heavy thread. Place bird in a large kettle.
• Add water to barely cover, two teaspoons salt (or to taste) and bring to boil. Skim. Cover and simmer gently until meat is tender.
• Lift the turkey carefully from the kettle and place in shallow roasting pan. Coat with Laban, samneh, butter or other shortening.
• Place in hot oven to brown the outside. Slice meat onto a serving platter and heap the rice stuffing in the center of the platter.
Additional Notes
Its a good idea to have multiple pans going at one time to make the cook ... otherwise the 2 hours could turn into a half a day. :)