Ingredients

• 1 medium-sized chicken or turkey
• 1 lb green peas
• 1 can cream corn
• 1 chopped onion
• 1 bunch celery
• 1 bunch coriander
• 3 tsp ginger, crushed
• 1 tsp garlic
• 8-10 black whole peppers
• 2 tsp sugar
• 2 tsp mustard seeds
• 1 tsp jeera
• 1 tsp haldi powder
• 1 tsp garam masala or chicken masala
• 2 tsp salt to taste
• 1/4 cup vegetable or corn oil
• 2 cans chicken broth

How to Make Stuffed Chicken or Turkey

• Clean and wash the chicken or turkey with warm water. Remove the skin as much as you can.
• In a deep pan with 1/4 cup oil, first fry onion, then the ginger and whole black pepper.
• Keep chopped celery and coriander ready.
• When onion is golden brown, add spices, peas, cream corn, chopped celery and chopped coriander. Use green onion if celery is not available and cook until vegetables are a little done (not fully done).
• Put 3/4 of all mixed vegetables into chicken or turkey and stitch the bird or clip it, so stuffing doesn't get out.
• Put stuffed chicken or turkey in special plastic bag made for the oven.
• Pour chicken broth and 1/2 cup water in large aluminium foil container/pan.
• Put stuffed chicken or turkey in the pan and spread left over mixed vegetables.
• Cover the bird with aluminium foil. Make some holes for air to get out and bake it for 3-4 hours at 350 degrees F for chicken and 6 hours for turkey.
• When it is cool, cut the bird with large knife. Use cooked vegetables for gravy and eat with naan or bread slices, fried in pan with a little butter.