Chinese Turkey With Naw Mai Fun Stuffing Recipes

STUFFED NANKING BRINED TURKEY WITH FIVE TREASURE SWEET RICE

Steps:

• Make brine:
• Remove neck, giblets, and liver from turkey and reserve for another use. Rinse turkey inside and out and pat dry.
• Place whole nutmeg in center of 9-inch-square of cheesecloth. Using back of knife or cleaver, smash nutmeg. Add Sichuan peppercorns, star anise, cinnamon, cloves, coriander seeds and mace (if using), gather cheesecloth around spices, and tie tightly with kitchen string.
• In large stock pot over high heat, bring 2 gallons water to boil. Add spice package and ginger, then reduce heat to medium and simmer, uncovered, 20 minutes. Stir in salt, remove from heat, and let cool. Strain out and discard spice package and ginger.
• Place turkey in cooled brine (brine should completely cover turkey; if it doesn't add additional chicken stock) and refrigerate at least 12 hours and up to 24 hours.
• Make stuffing:
• In large pot, soak rice in enough water to cover by 2 inches for 4 hours, then drain and set aside. In small, dry skillet over moderate heat, toast pine nuts, shaking skillet occasionally, until golden brown, about 3 to 4 minutes. Remove freom heat and set aside.
• In medium saucepan over high heat, combine 1 cup water, chestnuts, and sugar and bring to a boil. Reduce heat to low and simmer, covered, until chestnuts are tender, about 5 minutes. Stir in butter and continue to cook, uncovered, until most of liquid evaporates, about 5 minutes. Remove from heat and set aside.
• In heavy, large skillet over moderately high heat, heat oil until hot but not smoking. Add shallots and garlic and sauté until soft, about 3 to 4 minutes. Add sausage and mushrooms and sauté 2 minutes. Add rice and sauté, uncovered, until grains are coated with oil, about 2 minutes. Reduce heat to moderately low and slowly pour in stock. Continue cooking until rice is translucent and stock is absorbed, about 10 minutes. Remove from heat and let cool to room temperature.
• When rice is room temperature, stir in pine nuts, chestnuts, salt, and pepper.
• Preheat oven to 425°F.
• Remove turkey from brine and place, breast side up, on wire rack set over paper towel-lined, rimmed baking sheet to drain completely. Pat dry. Loosely fill large body cavity (and neck cavity if desired) with stuffing. Fold neck skin under body and secure with skewers. Tie legs together with kitchen string and tuck wings under bird or secure with kitchen string or skewers.
• Brush melted butter over breast side, then transfer turkey, breast side down, to rack set in large roasting pan. Brush other side with melted butter. Add 2 cups water to pan and roast 45 minutes. Reduce oven temperature to 350°F. Remove turkey from oven and flip over so breast side faces up, then return to oven and roast, adding water if pan juices evaporate, 45 minutes.
• Raise oven temperature to 425°F and roast until thermometer inserted in center of body cavity (stuffing) registers 165°F (fleshy part of thigh will be about 180°F; do not touch bone) and juices run clear when thigh is pierced with skewer, about 45 minutes. If skin starts to brown too much, tent breast with foil.
• Transfer turkey to platter, remove skewers, and discard string. Transfer stuffing from cavity to serving dish and keep warm, covered. Let turkey stand 30 minutes before carving.

NAW MAI FAN

Steps:

• Add mushrooms to a bowl and cover with 1 cup warm water. Let sit for 30 minutes to rehydrate. Strain mushrooms, reserving soaking liquid in a small bowl. Rinse mushrooms and set aside. Strain soaking liquid through a paper towel into a medium saucepot and set aside briefly.
• For the rice, rinse rice in strainer under cold water. Add rice, 2 3/4 cups cold water and salt to the saucepot containing the mushroom soaking liquid. Cover and let soak for 30 minutes. Remove lid, then turn heat to medium and bring to a boil. Reduce heat to low, cover and cook for 15 minutes without removing the lid. Transfer to a mixing bowl, stir in vinegar, and cover with a clean damp kitchen towel and keep at room temperature.
• Heat grapeseed oil over medium-high heat in a saute pan. When the oil begins to shimmer, brown all sides of the sausage. Pour most of fat from pan and return to stovetop. Reduce heat to medium, stir in coconut milk, soy sauce, and oyster sauce. Cover and let cook for 15 to 20 minutes until the sausage is cooked through.
• Remove sausage and let rest. Then slice on the bias. Return sausage to pan, add cooked rice, and stir to combine. Season, to taste, with salt and pepper if needed. Garnish with scallions.

CHINESE TURKEY WITH NAW MAI FUN STUFFING

Steps:

• Rub the turkey with oil and season with salt and peppercorns and set aside.
• Place the rice in a bowl. Cover with the water and let soak for 1 hour. Combine the rice and water and wash 3 times drain each time.
• Place the rice into a rice cooker and cook until done and set for another 30 minutes.
• In a wok add in 3 tbsp oil and all of the meats mixture, garlic and onion mix, salt and white pepper and stir-fried ingredients after 3 to 4 minutes. Take a spoonful and taste for seasoning and salt and pepper to taste and add in the rice and combine through. Add oyster sauce to taste and top with pine nuts. Pour the rice into a large bowl and set aside to cool for an hour. Take some of the rice and stuff into the turkey and place onto a roasted rack and into a large baking pan.
• Preheat the oven to 325º. Bake about 2 1/2 to 3 hours.