Stuffed turkey
Serves approx. 8
1 oven-ready turkey (approx. 3500 g)
Salt
Sour cream or crème fraîche
Cornflour
Stuffing:
30 ml oil
3 (150 g) onions, diced
125 g rice
150 g pistachio nuts
150 g raisins
2 tbsp Madeira
Sauce:
125 ml each of double cream and stock
3 tbsp cornflour
Method
1. Cook the rice. Whilst it is cooking,
soak the raisins in the Madeira. Gently
fry the diced onions in the oil. Add the
rice, nuts and raisins/Madeira, and mix
well.
2. Stuff the prepared turkey with the
mixture. Rub the outside of the turkey
with salt, and place breast side down
on the glass tray.
3. Turn after one hour and baste with
fat. Continue to baste every 30 minutes
with the juices from the meat.
4. Make a gravy from the meat juices,
water, sour cream or crème fraîche and
some cornflour paste, and season to
taste.
Settings
Automatic programmes \ Poultry \
Turkey \ Whole, stuffed
Duration: Approx. 160 minutes
Auto roast
Temperature: 160–180 °C
Shelf level: 1
Duration: 150–180 minutes
Conventional heat
Temperature: 180–200 °C
Shelf level: 1
Duration: 150–180 minutes
Core temperature when using the food
probe: 85 °C
Poultry recipes
184
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