Chinese American Thanksgiving Turkey
Keys: Holidays Main Dish Poultry Chinese China Asian Oriental Chinese
Usa American States North American Yield: 12
Ingredients:
3 cup sweet rice (also known as glutinous rice)
1 cup dried black mushrooms
1 1/2 lb ground pork
3 tbl light soy sauce
1/4 cup shaoxing rice wine or dry Sherry
2 tsp Asian sesame oil
Salt to taste
Freshly-ground black pepper to taste
2 tbl peanut oil
1/2 cup finely-chopped green onions
2 tbl finely-chopped ginger root
Chopped turkey giblets heart, gizzard only
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 tbl Asian sesame oil
3 tbl kosher salt
1 tbl freshly-ground black pepper
----------------- SAUCE ----------------
3 cup low-sodium chicken broth
Salt to taste
Freshly-ground black pepper to taste
Method:
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.
This recipe yields 10 to 12 servings.
I'm in my own little world, but thats ok everybody knows me here
Angelique
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