Turkey with Apricot Stuffing

by Daniel Rogov

Note: If the fish suggested in this recipe are not available, substitute trout fillets and/or bass fillets.

1/4 kg. dried apricots, pitted
1 cup port wine
2 cups burghul (cracked wheat)
1/4 kg. dried prunes, pitted and halved
1/4 cup parve margarine
2 large onions, chopped coarsely
2 stalks celery, without leaves, chopped finely
1 tsp. sage
salt and pepper to taste
1/2 cup pine nuts
1 cup beef stock
1 turkey (about 4 1/2 kgs.) dressed

In a mixing bowl, soak the apricots in the port overnight. Remove the apricots with a slotted spoon and set aside. Reserve the wine.

In a separate bowl, soak the cracked wheat in 4 cups of water for 2 hours and then drain well.

Melt the margarine in a large heavy skillet and saute the onion and celery until the onions are translucent. Add the cracked wheat and saute for 5 minutes longer. Season with the sage and salt and pepper to taste, add the prunes, apricots, pine nuts and stock and simmer, uncovered, for 20 minutes. With this mixture, stuff the bird.

Truss the bird well and place on a rack in an oven that has been preheated to very hot. Immediately reduce the oven temperature to medium and bake, allowing about 55 minutes per kg., basting often with the wine and pan drippings. When the bird is done, let it cool for 10 minutes (or slightly longer) before carving. If desired, make a gravy from the drippings and serve in a sauceboat. (Serves 6 - 8).

Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States.