Stuffed Turkey - Miele 11 197 290 / 00 Cookbook

Meat

Stuffed turkey

Preparation time: 75 minutes
Serves 8
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
Gourmet oven dish
Food probe
6 toothpicks
Kitchen string
Glass tray
76
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 on the
glass tray in the oven and cook.
After 30 minutes, pour the chicken
stock over the bird; then continue to
baste it with the juices once every
30 minutes.
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.