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Thanksgiving Recipe: Armenian Rice and Meat Stuffing

November 25th, 2009 · 2 Comments

Editor’s note: I’m collecting recipes from my readers for the holidays – share your favorite to be published here! Click on the Contact button above to email me your favorite, and you could win a cookbook!

Here’s an unusual stuffing, submitted by my friend and a food blogger, Robyn Kalajian.

Robyn Kalajian

Robyn Kalajian

She writes: “Here’s the Armenian version of turkey – or chicken- stuffing that we make every year at Thanksgiving, Christmas, or any time we wish! My mother-in-law, Sylvia Kalajian, made this on a regular basis, as do we, but somehow it tastes extra special when stuffed inside a Thanksgiving or Christmas turkey.”

Armenian Stuffing

  • 1/2  lb. ground lamb, beef or turkey
  • 1-1/2 cup rice (traditional Uncle Ben’s parboiled rice works well)
  • Salt, pepper, and allspice, to taste
  • 3 cups warm chicken or beef broth
  • 2 tablespoons butter

Brown the meat in a large pot with a little salt, pepper and one tablespoon of water. Drain off any grease.

Add the rice, hot liquid, and butter. Cook, covered, until liquid is absorbed, and rice is tender.

Add the allspice, and more salt and pepper, if desired.

NOTE: This recipe is used as a stuffing for chicken or turkey, but it makes a delicious side dish, as well.

(Robin Kalajian writes about Armenian food and culture on her web site: TheArmenianKitchen.com)

Tags: Food and Family Intertwine · Holiday cooking

2 responses so far ↓

  • 1 sirio ross // Jan 29, 2011 at 12:23 am

    Great recipe and I tried it last week.
    Thanks Sirio

  • 2 sirio ross // Jan 29, 2011 at 12:26 am

    I think it was a delicious recipe and I tried it last week. Simple to do. I also used rosemary as a herb.

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