Sunday, 2 December 2012

A Christmas Feast: Turkey stuffed with wild rice, cranberry and prosciutto

Serves: 6 – 8
Preparation time: 30 minutes
Oven temperature: 160°C
Cooking time: 3 hours

You'll need:
• 1 x 3kg turkey
• 1 x 150g roll garlic and herb butter
• salt and freshly ground black pepper, to taste

• 250g mixed brown and wild rice
• 125g cranberries, soaked in 125ml brandy
• 15ml butter
• 15ml olive oil
• 2 onions, chopped
• 2 smoked sausages, sliced
• 10 slices prosciutto, cut into thin strips
• 100g pecan nuts, chopped
• 125ml fresh sage leaves, chopped
• salt and freshly ground black pepper to taste

  1. Prepare the stuffing Boil the rice according to the package instructions. Drain. 
  2. Meanwhile, bring the cranberries and brandy to the boil in a small saucepan, over low heat. Remove from the heat and set aside. 
  3. Heat the butter and olive oil in a frying pan and sauté the onions until tender. Add the sausage slices and fry until golden brown. Add the prosciutto strips, pecan nuts, sage and cranberries and brandy and stir until mixed. Add the rice and stir to combine, then steam over low heat for about 15 – 20 minutes. Season to taste and allow to cool completely. 
  4. Remove the giblets and innards from the turkey and make sure the bird is clean and dry. Spread two-thirds of the flavoured butter under the turkey skin, over the breast. Now stuff the turkey. You can sew up the rear opening, and fold the neck skin over, to prevent the stuffing falling out; tie the drumsticks together, using string, so that the turkey will retain its shape during cooking. Place a double layer of aluminium foil in a large ovenproof dish and place the turkey on top. Rub the remaining flavoured butter over the turkey and season.
  5. Place another double layer of foil over the turkey and seal the foil along the sides so that the turkey is completely enclosed in a thick parcel. Place the turkey in the oven for 2 hours. 
  6. Remove the foil and baste the turkey with the pan juices. Return the turkey to the oven, uncovered, for an hour or until golden brown and cooked. Let it stand for at least 15 minutes in a warm place before slicing and serving. Serve the extra stuffing as an accompaniment.
This tasty Christmas treat comes to you from home, your practical guide to beautiful living.

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