Roast Turkey With Asian Stuffing

By á-174942

Roast turkey takes an Asian flair roasted with ginger under the skin and stuffed with an Asian inspired rice stuffing that includes mushrooms, water chestnuts, ginger, oyster sauce and sesame oil.

Ingredients

• MARINADE:
• 1 turkey (8 to 10 lbs) thawed, cleaned
• 4 slices uncooked bacon
• 6 thin slices ginger, pressed
• 1 teaspoon Chinese five-spice
• 2 tablespoons light soy sauce
• 2 tablespoons dark soy sauce
• 1/4 cup Shao Hsing wine
• STUFFING:
• 2 tablespoons cooking oil
• 2 Chinese sausages thinly sliced
• 1 tablespoon minced ginger
• 1/2 cup thinly sliced carrots
• 4 green onions sliced
• 1/2 cup sliced water chestnuts
• 1/2 cup sliced fresh shiitake mushrooms
• 3 1/2 cups cooked glutinous rice
• 3 tablespoons oyster-flavored sauce
• 1 tablespoon sesame oil
• 1/2 teaspoon freshly-ground white pepper

Preparation

Step 1

Carefully place bacon and ginger under the skin on the breast side of turkey. Combine marinade ingredients in small bowl; rub all over the inside and outside of the turkey. Refrigerate until ready to stuff.

Heat wok over high heat until hot; add vegetable oil and swirl to coat sides. Add Chinese sausages and ginger; stir and cook until fragrant, about 30 seconds. Add carrots, green onions, water chestnuts, and mushrooms; stir-fry 2 minutes. Remove from heat. Stir in glutinous rice, oyster-flavored sauce, sesame oil, and pepper.

Just before roasting, lightly stuff body and neck cavities of turkey. Fasten openings with skewers or truss. Place turkey, breast-side up, on rack in roasting pan; roast in preheated 325°F oven until internal temperature of inner thigh reaches 165 degrees (allow 12 to 15 minutes per pound). Remove stuffing from turkey to serving bowl. Carve and serve.

This recipe yields 10 to 12 servings.