Orzo and spinach stuffing

 

          Use to stuff turkey or chicken, or bake at 375F for 40 minutes.

Makes 6 cups (enough for an 8 to 10 pound turkey)(8 servings)

• ½ cup chopped green onion (both white and green parts)
• 2 cloves garlic, finely chopped
• 1 tablespoon olive oil
• 1 package (10 ounces) frozen chopped spinach, thawed and drained
• Pinch of sugar
• 1 can (14½ ounces) chicken broth
• 1 cup water
• 1¼ cup uncooked orzo
• ¾ teaspoon grated lemon rind
• ½ teaspoon leaf marjoram, crumbled
• 2 teaspoons lemon juice
• ½ cup raisins
• ¼ cup pine nuts or almonds

1. Cook onion and garlic in oil in large skillet over medium heat, stirring occasionally, for 2 minutes ; add spinach and sugar, cook for 4 minutes until spinach is heated through.
2. Bring chicken broth and water to boiling in lagr saucepan ; add orzo, lemon rind and marjoram.
3. Lower heat, simmer, uncovered, until tender, about 10 minutes ; stir in lemon juice, raisins, pine nuts and spinach mixture.
4. Stuff turkey or chicken and roast at 325F for 3½ to 4¼ hours for a 8-12 pounds turkey.
5. Or spoon stuffing into lightly buttered 13 x 9 x 2-inch baking dish ; bake, covered, in preheated oven at 375F for 40 minutes until heated through. (Uncovered last 10 minutes for crusty top.)

BON APPÉTIT