Lemongrass-Rubbed Turkey and Sticky Rice Stuffing

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Prepare turkey two days ahead: After first night in brine, wash brine off and pat turkey dry. Chill in the fridge overnight, uncovered, to dry skin. Remove and allow it to come to room temperature.

Meanwhile, make the mop: Place all ingredients in blender and puree until smooth. Reserve.

Make the stuffing: Sweat ginger, onions, and garlic in canola oil over medium heat. Add shrimp, sausage, and rices, and stir to mix. Add mushrooms, fish and soy sauces, and salt and pepper to taste. Add stock 1⁄2 cup at a time until the rice is cooked, 20 to 30 minutes. Remove from heat and stir in scallions. Cool completely.

Heat oven to 350°F. Cook turkey breast-side up 12 minutes per pound. With 60 minutes left, remove turkey from oven, fill cavity with stuffing, brush exterior with mop, and return to oven. (If it looks too brown, tent with foil.) Continue to roast until turkey reaches 165°F on an instant-read thermometer inserted into the thickest part of the bird. Remove from oven and allow turkey to rest for 30 minutes before slicing.



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