DOCUMENT

102 Serves 8 | Preparation time: 200 minutes Ingredients Preparation For the stuffing: 125 g raisins 1 tbsp. fortified wine (Madeira) 1 ½ 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: 6 wooden skewers Kitchen string Gourmet oven dish Food probe Glass tray 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 steeped 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 wooden skewers 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 on the glass tray in the oven. Automatic programme: Start the Automatic programme, follow the instructions in the display and cook the turkey. Manual: Cook the turkey. After 30 minutes, pour the chicken stock over the bird. Baste with the juices every 30 minutes and cook until done. Remove the turkey from the oven and dilute the juices with water. Add the crème fraîche. Stir the cornflour into the water and then add it to the sauce to aid thickening. Then bring to the boil. Season with salt and pepper to taste. Stuffed turkey Settings Automatic programme Meat | Turkey | Whole Programme duration: approx. 160 minutes Manual Oven functions: MW + Fan Plus Temperature: 150–160 °C Power level: 80 W Core temperature: 85 °C Booster: On Pre-heat: Off Crisp function: Off Duration: approx. 180–220 minutes Shelf level: 1