Ingredients:
3 cup Sweet rice, (also known as glutinous
1 cup Dried black mushrooms
1 1/2 lb Ground pork
3 tbsp Light soy sauce
1/4 cup Shaoxing rice wine or dry Sherry
2 tsp Asian sesame oil
Salt
Freshly ground pepper
2 tbsp Peanut oil
1/2 cup Finely chopped green onions
2 tbsp Finely chopped ginger root
Chopped turkey giblets heart, gizza
1 lb Chinese pork sausage chopped
1/2 lb Fresh or canned water chestnuts, peeled, and
coarsely chopped
3 cup Low-sodium chicken broth
=== TURKEY ===
12 lb Turkey -, (to 14 lbs)
2 tbsp Asian sesame oil
3 tbsp Kosher salt
1 tbsp Freshly ground pepper
=== SAUCE ===
3 cup Low-sodium chicken broth
Salt
Freshly ground bpepper
Instructions:
STUFFING: Put rice in large bowl, cover with cold water and soak
overnight. Drain thoroughly.
Soak mushrooms in warm water 20 minutes. Drain and squeeze out excess
liquid. Remove and discard stems. Coarsely chop caps.
Combine ground pork with 1 tablespoon soy sauce, 1 tablespoon rice
wine, sesame oil, 1 teaspoon salt and 1/2 teaspoon pepper. Set aside 20
minutes.
Heat wok or large skillet over high heat until hot. Swirl in peanut
oil. When it is very hot and smoking slightly, add green onions and
ginger and stir-fry 3 minutes. Add pork mixture and turkey giblets and
stir-fry 3 minutes, breaking up pork. Add mushrooms, Chinese sausage,
rice and water chestnuts and continue to stir-fry until thoroughly mixed,
about 3 minutes. Add chicken broth, remaining 2 tablespoons soy sauce and
remaining 3 tablespoons rice wine and mix well. Season to taste with salt
and pepper. Reduce heat to low, cover and cook 20 minutes, stirring
occasionally. Remove from heat and cool thoroughly.
TURKEY: Carefully separate skin of turkey breast from meat with hands.
Rub skin with sesame oil. Mix salt and pepper and rub evenly over
turkey. Set aside. (This may be done a day ahead. Cover turkey with
plastic wrap and refrigerate.)
Insert thin layer of stuffing between turkey breast and skin. Loosely
fill turkey cavity with stuffing and close with skewer. (Spoon any
remaining stuffing into baking dish and steam 40 minutes before serving).
Place turkey on deep heat-proof platter on rack in large roasting pan or
turkey roaster. Add enough hot water to pan or roaster to come to 1 1/2
inches beneath rack. Cover pan tightly with lid or foil. Bring water to
simmer, reduce heat to low and gently steam until thigh juices run clear
when pricked with fork or tip of knife, 2 to 2 1/2 hours. Replenish
steaming water as needed.
Remove turkey from platter, reserving any juices that may have
collected. Discard steaming water. Place steamed turkey on rack in
roasting pan and roast at 350 degrees 25 minutes. Increase temperature to
450 degrees and roast until turkey is golden brown and instant--read
thermometer inserted in thickest part of the thigh registers 165 degrees,
about 15 minutes. Remove turkey from oven and let rest 20 minutes before
carving. Serve carved turkey and stuffing with sauce.
SAUCE: While turkey is roasting, combine chicken stock and reserved
turkey juices in saucepan. Bring mixture to boil and reduce by half.
Season to taste with salt and pepper.
Yields 10 to 12 servings.
Each of 12 servings: 848 calories; 1,056 mg sodium; 286 mg cholesterol;
33 grams fat; 47 grams carbohydrates; 83 grams protein; 0.39 gram fiber
Recipe Source:
Los Angeles Times - 11-23-1997
Recipe from "Easy Family Recipes From a Chinese-American Childhood" by Ken
Hom (Knopf, $27.50)
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0n.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 488 Calories; 49g Fat (86.5%
calories from fat); 15g Protein; 2g Carbohydrate; trace Dietary Fiber;
41mg Cholesterol; 674mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat;
0 Vegetable; 9 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00
Servings: 12
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