Stuffed Dried Fruits w/ Turkey stuffing - &

Stuffed Dried Prunes and Apricots with Turkey stuffing - Xera Damaskina kai Verykoka gemista me Gemisi Galopoulas (kima)
BY: Greek Cooking Made Easy
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SERVES PREP. TIME
4-6 per. as side 15 min + 6 h wait

COOK. TIME DIFFIC. LEVEL
25 min. Easy

As you probably know, I am pro recycling or better repurposing food so that nothing will go to waste. During the Holiday Season, we all usually cook too much food, in order to pamper our families and there is usually lots of leftovers.
This is a modified recipe from the one my grandma had shown me many years ago, originating from the Greeks of Asia Minor. They used to make stuffed dried Prunes and/or apricots with a minced meat mixture during Christmas, like small bites of bliss at their festive table.
My grandma used to make them and serve with her amazing Atzem Pilaf Rice. Inspired by this, I have used my leftover turkey stuffing to make this iconic, deep-rooted dish serving it the same way as my beloved Yiayia.
My experiment was 100% successful. Do try it and you'll have a new celebration dinner at home.

INGREDIENTS:
200 gr. / 7 oz Stuffing, leftover from turkey, cold
13-14 pcs. / about 100 gr. / 3.5 oz dried Apricots, pitted
16 pcs. / about 100 gr. / 3.5 oz dried Prunes, pitted
25 gr. / 1 oz Butter, melted
About 1/3 cup / 75 ml White Wine, sweet
One portion Oriental Atzem Pilaf Rice
Optional for garnishing: 20 gr. / 0.7 oz Pistachios, roasted, finely chopped

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BY: Greek Cooking Made Easy
SUBSCRIBE TO MY YOUTUBE CHANNEL: https://www.youtube.com/greekcookingmadeeasy


4-6 . 15 min + 6 h

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25 min.

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100% . .

:
200 . / 7 oz ,
13-14 . / 100 . / 3,5 oz ,
16 . / 100 . / 3,5 oz ,
25 . / 1 oz ,
1/3 . / 75 ml ,

: 20 . / 0,7 oz , ,