Break chicken tradition with stuffed turkey
Dec 17, 2009
FOR many Ugandans the Christmas lunch is usually served with plenty of beef and chicken stew. But in the western world, stuffed turkey is traditionally served for lunch on Christmas.
By Agnes Kyotalengerire
FOR many Ugandans the Christmas lunch is usually served with plenty of beef and chicken stew. But in the western world, stuffed turkey is traditionally served for lunch on Christmas.
Break away from beef and chicken stew this Christmas. Try out turkey stuffed with rice.
Below, Dan Bhaidhu, a chef at the Norwegian Embassy, takes us through the procedure.
Step 1
To prepare turkey stuffed with rice, heat the oven to 4500F (2300C), rinse the turkey inside and out, then part dry with paper towel. Rub the lemon juice all over the turkey and inside the cavity and set aside.
Step 2
Melt ¼ cup of the butter in a large skillet over moderate heat. Add the onions and cook for at least five minutes until tender. Add the chopped liver and lamb minced, stirring to crumble, until evenly brown. Add rice, cinnamon, mint and tomato paste. Put a cup water and season with salt and pepper. Cook on low heat for 10 minutes, stirring constantly. Remove after 10 minutes.
Step 3
Fill the turkey with the stuffing mixture and sew. Place a rack in a shallow roasting pan and pour the remaining two cups of water into the pan. Mix with the remaining juice and melted butter to be used as basting sauce.
Step 4
Bake for one hour in the preheated oven; reduce the temperature to 3500F (1750C). Continue roasting for two or more hours until it turns golden brown. Baste with the melted butter and lemon juice and serve.
FOR many Ugandans the Christmas lunch is usually served with plenty of beef and chicken stew. But in the western world, stuffed turkey is traditionally served for lunch on Christmas.
Break away from beef and chicken stew this Christmas. Try out turkey stuffed with rice.
Below, Dan Bhaidhu, a chef at the Norwegian Embassy, takes us through the procedure.
Step 1
To prepare turkey stuffed with rice, heat the oven to 4500F (2300C), rinse the turkey inside and out, then part dry with paper towel. Rub the lemon juice all over the turkey and inside the cavity and set aside.
Step 2
Melt ¼ cup of the butter in a large skillet over moderate heat. Add the onions and cook for at least five minutes until tender. Add the chopped liver and lamb minced, stirring to crumble, until evenly brown. Add rice, cinnamon, mint and tomato paste. Put a cup water and season with salt and pepper. Cook on low heat for 10 minutes, stirring constantly. Remove after 10 minutes.
Step 3
Fill the turkey with the stuffing mixture and sew. Place a rack in a shallow roasting pan and pour the remaining two cups of water into the pan. Mix with the remaining juice and melted butter to be used as basting sauce.
Step 4
Bake for one hour in the preheated oven; reduce the temperature to 3500F (1750C). Continue roasting for two or more hours until it turns golden brown. Baste with the melted butter and lemon juice and serve.