Baked turkey stuffed with rice and chestnuts – detailed cooking recipe. Share with friends: 
Photo of the dish: Cana Okada Time: 4 hours. 25 minutes Complexity: Servings Per Container: 12-14 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 (5.5-6.5 kg.) Thawed turkey
- 1.5 tbsp. wild rice rinse
- 1 tbsp. coarsely chopped roasted chestnuts (fresh or canned)
- 2 tbsp. l (30 gr.) Butter
- 3/4 Art. finely chopped onions
- 1 tbsp. l finely chopped fresh thyme
- 1.5 tsp finely chopped rosemary
- 1/4 Art. chopped parsley
- Freshly ground pepper
- 4 slices of pancetta or bacon
- 1.5 tbsp. pomegranate juice
- 1-2 tbsp. l honey
- Sprigs of rosemary, for decoration (optional)
- Salt
Recipes with similar ingredients: turkey, rice, wild rice, chestnuts, onions, thyme, rosemary, parsley, bacon, pancetta, pomegranate juice, honey
Recipe preparation:
- Pour 3 cups of water into the pan, add wild rice and 1 teaspoon spoon of salt, bring to a boil and cook over low heat until rice absorbs all liquid, approximately 45 – 55 minutes.
- Meanwhile, preheat the oven to 180 C. Put on a baking sheet chestnuts and place in the oven, dry for 10 minutes.
- Melt butter in a pan, add onion, thyme, rosemary and parsley, fry over medium heat, about 5 minutes. Add cooked rice and chestnuts, season with salt and pepper, remove from the stove and cool the minced meat a little.
- Gut the turkey, remove the neck, cut off excess fat. Rinse under cold water, dry with paper towels. Grate turkey inside and out with salt and pepper, freely fill with minced meat, cover the cavity with slices of pancetta and fix by piercing with toothpicks. Tie the legs of a turkey and turn up the wings.
- Place the turkey on a baking sheet and place it in the very bottom of the oven, bake until golden until a thermometer inserted in the thigh does not show 70-75 C. approximately 2.5-3 hours.
- Transfer the turkey to a dish and leave for 30 minutes. By time to pour the remaining turkey juice from the pan into the pan, add pomegranate juice and honey. Bring to a boil and cook, stirring occasionally. on low heat until thickened, until the liquid is doubled, about 20 minutes. Season with salt and pepper, pour turkey the resulting sauce and garnish with sprigs of rosemary. Recipe “Classic turkey sauce”
