baking & roasting

Stuffed roast turkeyServes 8Ingredients:1 oven-ready turkey(approx. 3500 g)Salt100 ml crème fraîche or sourcreamCorn flourStuffing:30 ml oil3 onions, diced125 g rice150 g pistachio nuts150 g raisins2 tbsp MadeiraMethod:1. First cook the rice. Whilst it is cooking, soak theraisins in the Madeira. Fry the onions gently in theoil, and add to the rice with the nuts, Madeira andraisins, mixing well.2. Sprinkle salt over the turkey. Stuff the cavity, andsecure the opening with wooden skewers. Place theturkey breast side down in a roasting pan or thegrill pan, and roast uncovered.3. Turn after 1 hour and baste. Then baste every30 minutes, and for the last 30 minutes of roastingadd some of the crème fraîche or sour cream.3. When ready, transfer the bird to a serving dish,cover and leave to stand for a while. To make thegravy: blend the juices from the meat with waterand the rest of the cream or crème fraîche, andthicken slightly with a little corn flour paste.4. Remove the stuffing from the turkey, and serve withthe carved meat.Setting: Auto roast ConventionalTemperature: 160–180°C 180–200°CShelf level: 1 1Duration: 180–200 minutes 180–200 minutesAutomatic ➔ Poultry ➔ Turkey239