Stuffed Turkey

Name: Stuffed Turkey
Ingredients: 250 g (8 oz) chopped mixed nuts: blanced almonds, walnuts, pistachio nuts and pine nuts; 1 kg (2 lb) beef, lamb or veal, minced; 1 teaspoon ground cinnamon; Salt and black pepper; 60 g (2 oz) raisins (optional); 375 g (12 oz) long-grain rice; ¼ teaspoon ground allspice; A 5- to 6-kg (10- to 12-lb) oven-ready turkey; Lemon juice; Oil or butter

Preparation info

Difficulty
Complex

Appears in

A New Book of Middle Eastern Food

By Claudia Roden

Published 1986

About

In the Middle East, turkeys range very freely and are small and tough, more like game birds. So they are usually stewed rather than roasted. This makes the flesh very juicy, and helps it to absorb the flavours of the stuffing as well as the seasonings in the stock. A very large pan is required to hold the bird.

Ingredients

A 5- to 6-kg (10- to 12-lb) oven-ready turkey
Lemon juice

Main course
Gluten-free

Method

Wash the turkey thoroughly and rub it both inside and out with a little lemon juice.

Prepare the stuffing. In a saucepan heat 2 tablespoons butter or oil and fry the meat until it changes colour, mixing with a fork. Stir in the nuts and fry for 2 to 3 minutes longer. Add the washed and drain