Hushwee- Lebanese Meat Stuffing:

Thanksgiving is not the same without our traditional Hushwee.  As other traditions have changed, the stuffing remains a staple.  I’ve mixed it up a bit by adding turkey stock and drippings to help compliment the Thanksgiving turkey.

1 lb ground beef

2 cups brown rice

2 TBs of turkey fat drippings

4 cups turkey broth, from boiled neck and gizzards

½ cup toasted pine nuts

2 TBs ground cinnamon

Salt and Pepper to taste


First, add the turkey neck, gizzards, pinch of salt and pepper to a small sauce pan with 5-6 cups cold water and bring to a boil for an hour or so.  In a large saucepan add turkey drippings and ground beef.  Brown beef until cooked through.  Add pine nuts, cinnamon, salt and pepper and stir.  Then add turkey broth and rice and stir.  Cook for 40 minutes and serve with your turkey gravy.  By the way, this so good left over or for your Thanksgiving midnight snack!

Serves 8-10.