Рецепт Recipe For Roast Turkey
This is not just the perfect dish for a summer Christmas, but can be served for any large family gathering. For my American friends I would love it if you tried this recipe for Thanksgiving and let me know what you think of roast turkey with a mushroom-risotto rice stuffing.
Roast Turkey With A Mushroom-Risotto Rice Stuffing – Extracted from The Supper Club by Phillippa Cheifitz (Struik Lifestyle)
I have never cooked a turkey so when I saw the recipe for roast turkey with a mushroom-risotto rice stuffing in my copy of The Supper Club I knew I was going to volunteer this for our Christmas lunch. In years gone by, once we stopped going to Johannesburg for a family lunch, and the children stopped coming to us for a Christmas meal I did not bother to go overboard for just Dave and I. I used to go down to Woolworths on Christmas morning and pick up Italian deli meats and a variety of cheeses and we would have that to snack on when we got hungry. I always made us a treat of a breakfast, poached eggs with hollandaise sauce being my favourite choice. In 2014 we were invited to friend’s for Christmas Day and it was such a wonderful experience to be a part of a family gathering. Everyone contributed a part of the meal. So when we were invited back in 2015 I offered to bring the turkey as our offering to the table. I went to my local Woolworths to see if they would let me buy the turkey in advance to make sure I got one, and if they would keep it for me in their freezer as mine did not have enough space in it. They were more than accommodating and on the 22nd of December I went to collect the bird. I left it to defrost in my fridge until the 24th when I decided to get it cooked. I followed the recipe to the tee and discovered that I had far too much risotto left over. Not wanting anything to go to waste I put the rest into a bowl and we had it as a side dish. The turkey was perfect served cold and I might attempt this method when next doing a roast chicken as a meal for guests. I snapped a photograph of the turkey with my phone to show to the ladies at Woolworths who had made it possible for me to make this roast turkey to take with us. Lunch was fantastic. We were a ‘family’ of 9 and the afternoon crept into the evening without us even noticing that the time had gone by.
- Roast Turkey With Rocket From My Garden
- Roast Turkey ALL RIGHTS RESERVED: Adapted from The Supper Club page 128
25g dried porcini mushrooms 375mls mushroom stock 150g risotto rice 25g butter 15mls olive oil 1 onion, peeled and finely chopped 1 celery stalk, finely sliced Salt and freshly ground black pepper to season 250g mixed mushrooms, quartered 2 garlic cloves, crushed 5g flat leaf parsley, roughly chopped 5 sprigs thyme, leaves picked 1 x 4-5kg turkey at room temperature, giblets removed and set aside 15g butter, melted Salt and freshly ground black pepper to season 1 onion, peeled and chopped 2 sticks celery, sliced 4 garlic cloves, peeled and finely chopped 15 sprigs thyme 10g parsley, roughly chopped 500mls chicken stock 250mls dry white wine Rocket leaves, for garnishing
Place the dried mushrooms into a bowl Pour the stock over the mushrooms Leave to stand for 20 minutes Strain, reserving the liquid Place the rice and served liquid into a saucepan Bring to the boil, reduce the heat slightly and cook at a rolling boil for 10 minutes Place the butter and oil into a roasting pan Over a medium temperature, heat until the butter has melted Add the onions and celery and sauté until soft Season lightly and add the dried and fresh mushrooms Stir to mix and sauté until just cooked Season to taste and then add the garlic, parsley, thyme and rice Adjust the seasoning and set aside to cool Open the packet with the giblets and remove the liver (see notes) Chop up the remaining giblets Preheat the oven to 200° Celsius Spoon the stuffing into the cavity and fold the skin of the neck over the back Bend the wing tips under the body Tie the ends of the legs together Place the turkey, breast side up, into the roasting pan Brush with the melted butter and season generously Roast uncovered for 30 minutes Remove from the oven and add the onion, celery, garlic, thyme, parsley, neck and giblets Add the stock and wine and cover with a lightly oiled piece of tin foil, making sure to tuck the edges in Reduce the oven to 180° Celsius Place back into the oven and roast for 2 hours, basting with the pan juices every 30 minutes Remove the foil and roast for 30 minutes Remove from the oven and leave to rest for at last 20 minutes Serve at room temperature, garnished with rocket You can add the liver to chicken livers next time you cook them, or cook it up and feed to your dogs like I did.
I served this the following day and it was still moist! 3.5.3208
Click on the links for conversions and notes.
Roast Turkey
Disclosure: I was sent the book to review by Penguin Random House South Africa and this recipe formed part of the review and is published with permission. This post is in line with my blogging policy.
The Supper Club
What I blogged February 15:
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About Tandy
Tandy is passionate about using regional, seasonable and sustainable produce when she cooks. She lives in Gordons Bay in a cottage with her husband, two dogs, a tortoise and a fish. Tandy and Dave are busy building a house which is an adventure all in itself. Each year they visit a new place to experience the food of the area and you can follow along on their adventures.