*  Exported from  MasterCook  *
                   Yankee Turkey Stuffing: Italian Style
 Recipe By     : Dressed Birds? Stuffed Birds? Yankee Magazine November 1996
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Chicken And Poultry              Mastercook
                 Posted To Mastercook Group
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      Cups          White Rice
    1 3/4  Cups          Chicken Broth
    1 3/4  Cups          Water
    3      Tablespoons   Olive Oil
    2      Cloves        Garlic -- Minced
    2      Large         Onions -- In Small Dice
   12      Cups          Fresh Spinach -- Washed, Chopped
                         Or 3 10 Oz. Pkg. Frozen, Thawed, Chopped
    1      Teaspoon      Dried Oregano -- Crumbled
      1/2  Cup           Grated Parmesan Cheese
                         Salt And Pepper -- To Taste
      1/2  Pound         Italian Sausage (Optional) -- Cooked, Crumbled
    3      Large         Eggs -- Lightly Beaten
 Place rice in a sauce pan with a tight fitting lid. Bring broth and water
 to a boil, pour over rice, stir and cover. Cook over low heat for 15
 minutes or until liquid is absorbed and rice is just tender. Uncover and
 fluff with a fork.
 For a 10-12 pound turkey.
 While rice is cooking, heat the olive oil in a kettle over medium heat. Add
 garlic and cook until it gives off fragrance, but don't let it brown. Add
 the onions and cook, stirring often, until they are melted and starting to
 turn gold. Add the spinach and cook until just done, about 12 minutes for
 fresh, slightly less for frozen.
 Remove the kettle from the heat and add the cooked rice, oregano, Parmesan
 and a little salt and pepper (and the sausage if you are using it). Taste
 and adjust seasonings, then stir in the eggs.
                    - - - - - - - - - - - - - - - - - -