Preparation time is 20minutes
Cook time is 2hours 30minutes
Total time is 2hours 50minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
15 Ingredients
Number of servings
6
- 1 1/4 cup long grain white rice
- 1/2teaspoons Chinese five spice
- broccoli, steamed (to serve)
- carrots, steamed (to serve)
- 1 bunch coriander, sprigs removed and roughly chopped
- 4 cm piece ginger, peeled, grated
- 3kilograms turkey buffe, thawed
- 1 large brown onion, finely chopped
- 1 orange, rind finely grated (juiced)
- 2 1/2 cup chicken stock
- 1tablespoons salt-reduced soy
- 1 egg, whisked
- 2 garlic cloves, crushed
- 2tablespoons vegetable oil
- 2 long red chillies, deseeded, finely chopped
Method
Step 1 of 2
Preheat oven to 180°C. Heat oil in an ovenproof casserole over medium heat. Add onion and cook for 8 minutes or until soft. Add garlic, ginger and chilli and cook for 1 minute. Stir in soy and Chinese five spice and cook for 1 minute. Add rice and stir until combined. Add orange rind, juice and chicken stock. Bring mixture to the boil, cover and place in oven for 20 minutes or until liquid has evaporated. Cool. Stir through egg and coriander and season with salt and white pepper.
Step 2 of 2
Fill turkey cavity with rice stuffing and cover with foil to secure filling. Place turkey into roasting pan, breast-side up. Add 2 cups of water to pan. Roast turkey for 2 hours or until cooked through as per packet instructions. Transfer turkey to a platter and serve with vegetables and stuffing.
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