Christmas Turkey Roast with Stuffing

Recipe by

Bridget White Kumar

Total Time:
1 hour

Serves: 6

Nutrition facts:

240 calories, 9 grams fat

Category: Non-Vegetarian Recipe

Course: Side-Dish Recipe

Cuisine: Anglo-Indian Recipe

Technique: Pressure-Cook Recipe

Difficulty: Medium

The tradition of having Turkey Roast with Stuffing from Christmas is a mid-16th century tradition which appeared on British dining tables. In fact, King Henry VIII is supposed to have been the first English monarch to have had Turkey Roast for Christmas.
In order to prepare this non-vegetarian Anglo-Indian recipe, the turkey needs to be washed and rinsed well, both the exterior and the interior, and kept aside. The next step is cooking all these parts in pepper, salt and water until they’re soft, and then chopping them into very tiny bits, commonly known as ‘turkey giblets mince’. This cooked giblet mince needs to be mixed with boiled peas and carrots, salt, lemon rind, mint powder, breadcrumbs and eggs. Now, you need to carefully slit the turkey just above the chest, near the neck and stuff it well with the giblet mince mixture, packing it tightly and firmly before covering the opening and rubbing oil all over the bird. Next, place the stuffed turkey in a pressure cooker/large vessel, add sufficient water and cook till the turkey is tender. Make sure to keep simmering till all the water has dried up and the meat has assumed a beautiful golden brown colour all over. Serve with mashed potatoes and boiled veggies.

Take a look at more Side-Dish Recipes. You may also want to try Chich Barak Kebbe, Lemon Leaf Mint Thogayal , Taiwanese Hamburgers, Chettinad Kathrikai Avial

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Ingredients

1 - turkey, whole, small, dressed
1/4 cup - vinegar
3 tsp - pepper powder
2 cups - bread crumbs
2 tsp - mint powder
2 - eggs beaten
1 cup - boiled peas and carrot
1/2 tsp - lemon rind, grated
1/2 cup - oil
Salt to taste.

How to Make Christmas Turkey Roast with Stuffing

Wash the turkey and rinse the insides well and keep aside.
Wash the liver, heart, gizzards and other edible internal parts of the turkey well.
Cook all these parts in a little water, with salt and pepper powder till soft.
Remove and chop into very tiny bits.
This is the turkey giblets mince.
Mix the cooked giblet mince with the eggs, bread crumbs, vinegar, mint powder lemon rind, salt and the boiled carrots and peas.
Now slit the turkey near the neck just above the chest and fill it well with the giblet mince mixture, packing it firmly and tightly.
When the turkey is stuffed well, cover the opening.
Rub oil well all over the turkey.
Place the stuffed turkey in a large vessel or pressure cooker and add sufficient water.
Cook till the turkey is tender.
Keep simmering till all the water dries up and the turkey turns a lovely golden brown all over.
(The stuffed turkey can also be roasted in an oven if desired).
Serve hot or cold with boiled vegetables and mash potatoes.
Recipe Courtesy: Anglo-Indian Recipes

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