Christmas Stuffed Turkey

Christmas turkey stuffed with a filling without giblets or minced meat. A filling with tasty rice, mixed with nuts, such as cashews and fresh chestnuts, and dried fruits like cranberries, raisins and dates! Filling, on which will not say no and will be so tasty, that in the end you will want to eat just the stuffing. Or at least it happened at our own table. The filling is more preferred than the turkey itself.
Essential orange aromas, wine aromas, spices and mustard cooked with the turkey in a roasting pan and give great taste.
Yours!

I wish everyone a Merry Christmas and a Happier, Healthier New Year!

work: 30′

time: 4h:00′

medium:

Ingredients (~10 servings) 1 turkey ~3.5 kg (7.7 lbs) 1 onion, large, mashed 100g (3.5 oz) rice 50g (1.8 oz) olive oil 30g (1.1 oz) butter 50g (1.8 oz) white wine 200g (7.1 oz) mixture cashews + cranberries 50g (1.8 oz) blond sultana raisins 5 dates, cute into small pieces 8-10 chestnuts boiled	In large deep skillet, and over medium heat, add the oil and butter to warm. Add the onion to polish and sauté. Stir occasionally.	Wash the rice, drain and pour into the pan to lubricate and sauté slightly. Add the wine. Stir and add 150 g (5.3 oz) of warm water. Allow the rice to rise for a while without absorbing all of the water.
Pour the mixture of nuts and dried fruits. Stir and remove from heat.	Finally add the chestnuts and mix. Allow the filling aside to cool. Wash the turkey and place it vertically to drain. In a pot add a little oil on the base and place the turkey…	… brush with olive oil and sprinkle inside and out with salt and pepper. Fill the belly with the filling, leaving a little space for the inflated rice. Secure the opening, closing it with toothpicks.
Tie the legs with kitchen string. If there is leftover stuffing, make a packet, putting it in greaseproof paper and foil outside. Place the packet on the edge of the pan next to turkey.	Sauce for Pot 2 oranges, 1 juice and 1 whole 70g (2.5 oz) white wine 1 tbsp mustard 1 tsp honey 2 bay leaves 1 tbsp dried rosemary a few grains pepper In bowl mix all the ingredients except from one orange, which is cut into eight pieces and put in the hull around the turkey. Pour the sauce onto the turkey.	Cover with lid and bake for 3h:00′-3h:30′ in the oven at 170℃ (338℉, Gas:3.5) in air. In between turn (optional), very carefully because it burns and is heavy, the turkey a couple of times and moistened with sauce. At the end open the lid to brown the turkey. Serve in large platter with stuffing around with sesame potatoes in another platter.

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Author Zambia G. Sifaki