Mandarin Orange Kasha Stuffing
Source of Recipe
Sarah Solomon, Hillcrest-Sabra-Scopus Hadassah, Florida
* Exported from MasterCook *
Mandarin Orange Kasha Stuffing
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Holiday, Jewish, Stuffings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 egg
1 cup raw kasha
1/4 cup unsalted margarine (1/2 stick)
1 cup onion -- chopped
1 cup celery -- chopped
2 cups hot chicken broth
1/4 cup golden raisins
1/4 teaspoon ground ginger
1/4 teaspoon dry mustard
1 can Mandarin oranges (3/4 cup) -- drained, liquid
-- reserved for basting
1/8 teaspoon seasoned salt
Combine egg and kasha in a small bowl and set aside.
In a large skillet over medium heat, melt margarine. Saute onion and celery in margarine until tender. Add kasha and stir until each grain is separate. Add hot broth, the raisins, ginger, and dry mustard. Cover skillet and simmer 15 minutes, or until liquid is absorbed and grains are tender. Cool slightly; mix in orange segments and seasoned salt.
Fill neck and cavities of chicken, duck, or turkey. Roast poultry about 30 minutes to the pound, basting frequently with Mandarin orange juice.
Judi's notes: Double recipe for large turkey. This can be baked in a 350 degree oven in a casserole dish (about 20-25 minutes) and served as a side dish with beef, lamb, poultry, or even fish. I would add 1/4 cup orange juice and a little dry sherry or brandy to the mixture before putting in the oven to bake.
Cuisine:
"Jewish"
Source:
"Sarah Solomon, Hillcrest-Sabra-Scopus Hadassah, Florida"
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
Yield:
"3 cups"
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