Christmas Turkey

tarif detay

Christmas Turkey


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.)

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