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Roast turkey with capsicum, almond and rice stuffing
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Prep Time:
30 minutes
Cook Time:
210 minutes
Total Time:
240 minutes
Festive and lavish modern Christmas dish.
Ingredients:
  • 5kg whole turkey
  • 62.50 ml plain flour
  • 510.00 gm chicken style liquid stock
  • 510.00 gm chicken stock
  • 1 medium brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 200.00 gm arborio rice
  • 62.50 ml chopped fresh flat-leaf parsley leaves
  • 40.00 ml chopped fresh mint leaves
  • 20.00 ml finely chopped fresh rosemary leaves
  • 100g chargrilled red capsicum, chopped
  • 82.50 ml toasted almond kernels, finely chopped
Instructions:
  • Prepare the stock: Bring it to a boil in a covered saucepan over high heat, then reduce the heat to low and simmer. In another saucepan over medium heat, sauté the onion and garlic in oil for 5 minutes until soft, then add the rice and stir for 1 minute.
  • Pour in 1/3 cup of stock and simmer, stirring occasionally, for 1 to 2 minutes until the liquid is absorbed. Continue adding stock, 1/3 cup at a time, until the rice is creamy and tender, about 25 minutes in total. Fold in parsley, mint, rosemary, capsicum, and almonds. Season with salt and pepper to taste.
  • Preheat your oven to 180°C/160°C fan-forced. Prepare the turkey by removing and discarding the neck, rinsing it under cold water, and patting it dry with paper towel. Fill the cavity with stuffing and tie the legs together with kitchen string.
  • Place the turkey on a greased wire rack in a large roasting pan. Pour 2 cups of cold water into the pan. Brush the turkey with oil, season with salt, and cover the pan with lightly greased foil. Roast for 2 hours, then uncover and roast for another 40 to 50 minutes until the turkey is browned and the juices run clear. Transfer to a platter, cover loosely with foil, and let it stand for 10 minutes before serving.
  • Skim excess liquid from the pan, keeping 2 tablespoons. Heat the pan on high heat, then add flour. Stir and cook for 3 to 4 minutes until bubbling. Gradually pour in the stock and continue stirring for 5 to 6 minutes until thickened. Strain the mixture into a jug.
  • Remove and discard turkey string before serving alongside stuffing, gravy, and Garlic and fennel roast potatoes (refer to related recipe).

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