Turkey and Aunt Irene's Greek Stuffing

Ingredients:  

4 cups Uncle Bens rice

5-6 medium onions (diced)

2 stalks celery (diced)

2 packages pork sausage meat (total 2lbs) – Jamestown

1 tablespoon pepper or more

1 tablespoon salt

¼ cup parsley

¼ cup of fresh dill or more see how you like it

8 chicken bouillon cubes

4 cups of hot water

23 ounces of apple sauce

¼ cup of oil

 

(Serves 20 people, I usually half the recipe.) 

Directions: 

1. In one pan sauté sausage meat until brown, drain grease.

2. In large pan sauté onions and celery in ¼ cup of oil until golden brown.

3. Add rice, sauté for a few minutes adding the some water as needed to prevent sticking to pan.

4. Add 4 cups hot water, apple sauce, bouillion cubes, cooked sausage, pepper, salt & Dill.

5. Mix well cook about 10 minutes or until rice can be pinched. Add more water if necessary.

6. Stuff the turkey and you can put the extra rice in the pan. If your not stuffing the turkey you can just cook it on top of the stove till finished but try and pour some turkey drippings into the mixture as it gives a good taste to the stuffing. Best if stuffed. When turkey is done, remove stuffing to a bowl. 

Pot Roast

Ingredients: 

4-5 lb rump roast 

4 large potatoes, quartered 

4 carrots, halved 

4 celery stalks, halved 

4 cloves of garlic, whole

1 large onion, whole 

6 bullion cubes 

6 cups of water 

1 cup of red wine, Malbec 

Olive oil 

Salt and pepper 

If you choose to marinate the pot roast for a few hours, cover the meat with meat tenderizer, onion salt, and pepper. Cover in a bowl with Saran Wrap and place in fridge until ready. 

Directions: 

1. Pour some olive oil into a large pot, enough to coat the bottom. Heat on high and sear the meat on each side. 

2. Lower the heat and add in 2 tablespoons of flour, bullion cubes and 2 cups of water.  

3. Cut your vegetables and add them in. Sprinkle salt and cracked pepper over the vegetables. 

4. Pour your wine on top, coating the meat and potatoes. 

5. Add in the remaining water. Meat and potatoes should be covered. 

6. Cook for 4-5 hours. 1-2 hours on medium, the remaining hours on low. Half way through, cut the roast and return it to the pot so that it gets even more tender. 

Fresh Pappardelle

Ingredients: 

3 cups of flour 

4 eggs 

1/2 tablespoon salt 

1 tablespoon of oil 

Semolina for dusting 

Directions: 

1. Add your flour, eggs, salt and oil to a large bowl. 

2. Mix with a fork until all the flour is wet and everything is mixed. 

3. Use your hands and begin to form a ball. 

4. Take the dough and move it to the counter. It will be tough, but knead through it. It may seem too dry but it isn't. Just keep working it. Two people taking turns will help if you get tired.

 

5. When you have a nice smooth yellow ball, wrap it with Saran Wrap and place into refrigerator for 30 minutes. 

6.  If you are using a hand rolling machine or the kitchen aid attachment, the same process can be used. Cut an inch thick peice of the ball and flatten it out. Roll it through the lowest setting of either the hand machine or the attachment. After rolling it through once, fold it on itself and repeat. Repeat as many times as it needs until it looks smooth, firm, and uniform.

7. Increase the number on the knob and send it through once each each time until you reach level 5. 

8.  On a floured surface, lay out the sheet. Cut large rectangles for the pappardelle. Dust with semolina flour and hang to dry. 

9. When ready to cook, boil a large pot with salt. Cook for 2-3 minutes. 

Toss with a little olive oil. Serve and enjoy!