It’s Turkey Time! What better way to share the holidays with your friends and loved ones than to serve roast turkey stuffed with delicious nutritious LifeField Buckwheat Groats. Just follow this simple recipe for a mouth-watering turkey stuffing for a thirteen to sixteen pound bird.
2 cups LifeField Buckwheat Groats
3 cups water
Salt to taste
1/4 pound butter or margarine
1 medium size onion chopped
1 clove garlic crushed
2 stalks celery cut into 1/2 inch pieces
1 4 oz. can of sliced mushrooms drained
1 small green squash sliced and cut into quarters
Sprig of chopped fresh parsley
Seasonings: 1/2 tsp. dill, 1/4 tsp. thyme, 1/4 tsp. basil
1/4 cup white wine
1/2 cup water
1/2 cup small green olives stuffed with pimento (cut in half)
- Boil 3 cups water, add salt, stir LifeField buckwheat into boiling water, reduce heat, gently stir, cover, simmer just 5 — 6 minutes. Remove from heat. Discard excess water and set aside.
- In separate skillet, melt butter or margarine. Add onion, garlic and celery and saute 2 minutes over low heat. Add mushrooms, green squash, parsley, seasonings, white wine and heat gently for 5 minutes. Add water and stuffed olives. Cook 2 — 3 minutes longer. Remove from heat and combine with LifeField buckwheat.
- Wash turkey cavity with cold water after removing giblets. Using a large spoon, fill cavity to capacity with LifeField buckwheat stuffing mix. Close cavity with turkey lacers or sew it. Extra stuffing can be set aside, refrigerated or reheated and served.
- Pre-heat oven 10 minutes to 325°F. Line roasting pan with heavy aluminum foil. Place stuffed turkey breast side up in open roasting pan. Grease turkey breast well with shortening. Cover with cheesecloth (large enough to cover bird and drape down sides) moistened completely with water. Roast at 325°F in constant oven and baste at least 3 or 4 times after one and half hours cooking until turkey is done. Do not add water. Remove cheesecloth for the last 20 minutes. Allow four and a half to five hours for a thirteen to sixteen pound bird.