DOCUMENT

152 Stuffed turkey Serves 8 | Preparation time: 230 minutes Ingredients For the stuffing: 125 g raisins 1 tbsp. fortified wine (Madeira) 1½ tbsp. oil 3 onions | diced 100 g parboiled rice 150 ml water ½ tsp. salt 100 g pistachio nuts, shelled Salt Pepper Curry powder Garam masala For the turkey: 1 turkey (5 kg), ready to cook 1 tbsp. salt 2 tsp. pepper 500 ml chicken stock For the sauce: 250 ml water 150 g crème fraîche 2 tbsp. cornflour 1 tbsp. water | cold Salt Pepper Accessories: Gourmet oven dish Food probe 6 toothpicks Kitchen string Preparation To make the stuffing, drizzle the fortified wine over the raisins. Sauté the onions in oil. Add the rice, sauté briefly and deglaze with the water. Add the salt. Briefly bring to the boil and allow the rice to swell on a gentle heat. Add the pistachio nuts and raisins and mix them in. Season with salt, pepper, curry powder and garam masala to taste. Season the turkey with salt and pepper. Fill the turkey with the stuffing and seal it with the toothpicks and kitchen string. If necessary, loosely tie the legs together. Place the turkey, breast side up, in the Gourmet oven dish and insert the food probe. Place the Gourmet oven dish in the oven and roast. After 30 minutes, pour over ¼ of the chicken stock; pour over another ¼ after another 30 minutes. Then baste with the stock every 30 minutes. Remove the turkey from the oven and dilute the juices with water. Add the crème fraîche. Stir the cornflour into the cold water and then add it to the sauce to aid thickening. Then bring to the boil. Season with salt and pepper to taste. Settings Automatic programme Meat | Poultry | Turkey | Whole Programme duration: approx. 180 minutes Manual Oven functions: Auto Roast Temperature: 150–160 °C Core temperature: 85 °C Booster: On Pre-heat: Off Crisp function: Off Duration: approx. 160–180 minutes Shelf level: 2 [2] (1)