||Roast Turkey with Tomato Rice Stuffing
Michael Moral, Executive Chef, Waterfront Airport Hotel and Casino, Cebu
Whole Turkey 6-8lbs
1/2 cup olive oil
8 Strips of Bacon
2 1/2 cups of cooked rice
14 ozs Tomato sauce
2 1/2 Tbs Chicken stock
1/2 cup green olives
4 cloves of garlic, crushed
2 Tbs of virgin olive oil
2 small red bell pepper, julienne
1 pc of Spanish Chorizo, julienne
2 pcs boneless chicken thigh, julienne
2 cloves crushed garlic
1 tbsp olive oil
1 cup tomato sauce
Salt, pepper and sugar to taste
Prepare and clean whole turkey. Rub the inner part of the turkey with olive oil and place bacon strips across the breast and around the drumsticks, secure with toothpicks and set aside. Heat the oven to 325F.
For the stuffing, heat olive oil in a paellera or a wok. Saute garlic until golden brown then add the chicken strips and chorizo. As soon as the meats are cooked, add the olives, bell pepper, tomato sauce and chicken stock. Season with salt and pepper and bring to boil. Then mix the rice until it becomes dry, then cool down the stuffing for 10-15 minutes. As soon as the stuffing cools, stuff the turkey with the tomato rice and put on a rack in a shallow pan breast up. Roast uncovered and bring into the oven and cook for approximately 3 1/2 hours.
It is best to roast the turkey at the right temperature to avoid meat shrinkage or to avoid toughening the meat. Roast until your thermometer reads 180F (this reading is applicable for stuffed turkey only).
When cooking is completed, let the turkey rest for about 15-20 minutes to allow the juices to set. For the sauce, saute the crused crushed garlic in olive oil, when the garlic turns golden brown, add the turkey drippings and gently simmer. Add the tomato sauce then season with salt, pepper and sugar. Bring into boil until the sauce is set. Serve with the stuffed turkey.
Yield: 10 to 12 servings