For the Stuffing:
2 cups of Mahmood Basmati Rice, rinsed
8 tbsp. butter
1 1⁄2 lb. chicken livers, finely chopped
2 large yellow onions, peeled and minced
1 lb. button mushrooms, cleaned, trimmed, and chopped
3 tbsp. all-purpose flour
2 cups chicken stock
4 egg yolks
1⁄2 cup dry sherry
Freshly ground black pepper
For the Turkey
1 (12–14-lb.) turkey, gizzards removed
6 tbsp. butter, melted
Stuffing: Boil 5 cups of water in a medium pot over high heat.
Add 2 tsp. salt, while adding slowly adding rice.
Partially covering pot, reduce heat to medium. Cook for around 35-40 minutes until rice is tender.
Drain any excess water and move rice to a large bowl.
Over medium-heat, melt 4 tbsp. of butter in a large skillet. Fry livers for about 8 minutes until lightly Brown and add to rice.
Melt the remaining butter on clean skillet over medium-high heat. Sauté mushrooms and onions for 10-15 minutes until onions are golden.
Add flour stirring for 2 minutes.
Add stock and keep stirring for 4-6 minutes until it thickens. After that, add to rice.
Whisk egg yolks together in a small bowl, add to rice. Season with salt and pepper.
Set aside after mixing well.
For the turkey preheat oven to 300° and move the rack to lower third of the oven .
Spoon stuffing into turkey cavity (put any excess stuffing into a small baking dish, cover, and put into oven with turkey 1 1⁄2 hours before turkey is done); then sew cavity shut using a trussing needle threaded with kitchen twine.
Transfer turkey, breast side up, to a roasting rack set in a large heavy roasting pan.
Moisten a large piece of cheesecloth in butter, then drape over turkey.
Roast turkey, basting occasionally, until skin is golden brown and internal temperature of stuffing reaches 160°, 4–5 hours.
Remove cheesecloth, transfer turkey to a platter, loosely cover with foil, and set aside to let rest for 15 minutes.
Save pan drippings to make Pan Gravy, if you like.
Untruss turkey, transfer stuffing to a serving dish, and carve turkey.)