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Rice Stuffed Turkey - Hashwat Rizz

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“A wonderful holiday meal for a table of 12 to enjoy at Thanksgiving. This recipe comes from the Weekend magazine dated December 23rd'2005. Enjoy! Notes: 1. Buy a turkey of about 10-12 lbs. for this dish. 2.You may use 1/2 lb. ground beef or lamb instead of 1 lb. lean beef or lamb.”

Ingredients Nutrition


  1. Rub lemon juice and 2 tsps. of salt on the turkey, inside and outside. Keep aside.
  2. Melt 6 tbsps. butter in a saucepan.
  3. Add the meat and saute on medium flame for 10-15 minutes.
  4. Fold in onions, garlic, corriander leaves and the small red pepper. Stir-fry for 10 minutes.
  5. Fold in 1 teaspoons salt, thyme, rosemary, corriander seeds, allspice, rice, 2 cups of water and half of the following: sage, pepper, cinnamon and ginger.
  6. Bring to a boil.
  7. Cover and reduce heat to low.
  8. Simmer for 15 minutes and stir every 3 minutes.
  9. Remove from heat.
  10. Fold in the almonds.
  11. Stuff the turkey including the neck opening and then sew and place it in a roaster.
  12. Prepare a basting juice by combining 4 tbsps. butter, sage, pepper, cinnamon, ginger, and the remaining water.
  13. Baste turkey with this mixture.
  14. Cover and bake in a 350F pre-heated oven for 2 1/2 hours.
  15. Baste every 20 minutes.
  16. Uncover and turn the turkey over.
  17. Baste and bake for 2 more hours or until the turkey is cooked. Remember to baste every 20 minutes.
  18. Prepare a sauce by adding the remaining 2 tbsps. butter to the juice in the pan.
  19. Serve the turkey with the sauce.
  20. As a side dish, you may serve mashed potatoes, peas and corn and cranberry sauce(recipes posted separately).
  21. Bon Appetite!
  22. Enjoy :).

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