[mjtobias]

My sister stuffs the turkey with fruits too sometimes, but cooked oranges have a bitter taste. I would omit the oranges and use canned or, even better, fresh pineapple. The juces from the canned pineapple can be poured on the turkey in stages.

[Diva Betsy Ross]

Oh I just throw the stuffing mix out.. we don't actually eat it. I use the mix just to infuse the Big bird. I make bread stuffings separately. But the pineapple is an interesting idea.

[carlo3b]

PANELLE
(Sicilian Chickpea Fritters)

              Chickpeas are one of the world's oldest foods and considered a "poor food" by historians, who have dated their use to prehistoric times!
Chickpeas are packed with protein and can be served in a variety of ways, soups to marinated salads.

• 2 1/2 cups (8 ounces) chickpea flour
• 1 teaspoon baking powder
• 1 teaspoon fine sea salt
• 1 teaspoon coarse ground black pepper
• 3 cups water
• 3 tablespoons finely minced fresh parsley or oregano, optional
• 4 to 6 cups vegetable oil

1) In a heavy saucepan or copper pot mix the flour, baking powder, salt, and pepper together off the heat. Slowly stir in the water and blend in with a heavy-duty whisk, being careful to avoid lumps from forming. Stir in the parsley or oregano, if using.
2) Cook the mixture over medium heat, whisking constantly until it thickens and begins to move away from the sides of the pan. Remove the pan from the heat.
3) Using a rubber spatula, divide and spread the mixture thinly among four 9-inch plates, making sure to cover the plate completely to the rim. Set the plates aside to cool for 2 or 3 minutes. Run a butter knife around the outside of each plate. Carefully pull the panelle away from the dish. Stack the panelle on top of each other and cut them in half lengthwise, then into quarters. Cut each quarter in half. There should be 32 panelle.
4) In a deep fryer, heat the vegetable oil to 375ºF. Fry the panelle until they are nicely browned. Drain them on brown paper and serve immediately.

Variation: Another way to form the panelle is to spread the cooked mixture out onto an oiled cookie sheet or cutting board. Let the mixture cool and then cut into rectangles. Or fill an empty tin can with the bottom removed with the mixture and let it cool. Push the mixture out with your hand. Cut the dough into rounds and fry. These are best eaten hot.

Note: To make ahead, form and cut the panelle and freeze them in single layers on a cookie sheet uncooked. When they are frozen, remove the panelle to plastic bags and seal well. Defrost as needed and fry.

          MAKES 32 FRITTERS