RECIPES

Ingredients

(Based on stuffing requirements of a 10lbs (4.5 kg) turkey)

• 2 cups (500 ml) of cracked  freekeh  (from Ecoides)
• 2 ½ cups (625 ml) of well-rinsed and sliced wild or shiitake mushrooms
• 3 large chopped onions
• 4-6 chopped garlic cloves
• 8 pinches of paprika
• 4-6 pinches of cayenne pepper (optional)
• 6 pinches of Himalayan natural or kelp flavored salt
• 6-8 tablespoons (90 to 120 ml) of Coco Natura marinade
• 6 tablespoons (90 ml) of olive oil
• 6-9 pinches of provençal herbs, oregano or finely chopped fresh parsley (to taste)

Preparation

1. Bring 5 cups (1.25 liter) of water to a boil in a large pan.
2. Add the freekeh, cover the pan and lower heat and cook for app. 25 to 35 minutes.
3. Place all the oil in a large frying pan and once heated, add the onions and garlic.
4. Once golden, add the mushrooms and cook lightly for app. 2-3 minutes or until golden.
5. Add the cooked freekeh, paprika, cayenne, salt, herbs, marinade and mix thoroughly for 1 to 2 minutes then lower heat to minimum and let simmer for approximately 10 more minutes.

If you do not stuff the bird right away, add a little water to the preparation before stuffing.

Bon appétit!

Recipe by Martine Bellemare