If desired, add golden raisins, dried apple or goji berries to the finished dressing and/or substitute chorizo for part of the ground beef. This is cooked on top of the stove, leaving plenty of room in the oven for turkey.
2 teaspoons extra-virgin olive oil
1 tablespoon unsalted butter
1 small onion, chopped
Fresh-ground pepper, to taste
1 tablespoon adobo spice
1 pound 85-percent-lean ground beef chuck
2 cups raw rice
3 1/4 cups chicken or turkey stock
1 cup sliced, pitted, stuffed green olives
1 cup cilantro, chopped
Whites of 2 hard-cooked eggs, peeled and chopped
In a Dutch oven or other large pot, heat the oil over medium heat. Add the butter and let it melt. Add the onions. Season with pepper and adobo. Sauté about 5 minutes, until translucent. Remove onions from pan and set aside.
Without cleaning out the pot, add the ground beef. Sauté until browned and broken up. Drain the fat from the pan and combine the onions with the meat. Add the rice, stock and olives. Bring to a boil, reduce heat, cover and simmer 20 to 25 minutes, until rice is fully cooked.
Place in a bowl. Toss in cilantro and egg whites. Makes 10 cups.
Source: Adapted from Front Porch Café chef Todd Webster.
Per 1/2 cup serving: 152 calories (34 percent from fat), 5.6 g fat (1.6 g saturated, 2.4 g monounsaturated), 17.6 mg cholesterol, 6.4 g protein, 16.8 g carbohydrates, 0 fiber, 336 mg sodium.