Preparation: 1 hour
Cooking time: 2-5 hours
-Turkey 5 kg
-Vinegar, lemon, spices and salt to clean the turkey
-Butter (to scrub onto the turkey skin)
-Turkey filling ingredients: 1 kg fried bacon, 1 packet Chaire de Saucisse, 5 apples cut in cubes ,1 Chestnut can, 1 glass of almond milk, Pain de Mille cut in cubes.
-3 cups wild black rice or 3 cups basmati rice
§ Turkey Sauce: 2 cups of Turkey Sauce broth, 2 cups of water, 3 tbsp Flour, 500g (1 packet) melted Butter.
§ Orange Sauce: 150 g melted Butter, 3 tbsp corn flour, 1 cup of water, 3 tbsp brown Eshmoon grape sugar, 4 cups fresh orange juice.
-Side dishes:•Sweet Potato Pure: 3 cups smashed Sweet potato, 1 cup ehmoon organic brown grape sugar, 3 eggs, 1 tsp Vanilla, and 50g melted butter. For the crust: 2 cups organic brown sugar, ½ cup of flour, 2 cups of pecans, 1 cup of melted butter
•Cranberries: 680 g cranberries fresh or canned, 1 cup of water, 450 g eshmoon organic brown grape sugar, a pinch of fleur de sel.•Maple Glazed Carrots: 1 tbsp vegetable oil, 12 peeled carrots, 1 tbsp butter, 1 tsp eshmoon organic brown grape sugar, 1 tbsp maple syrup, season with freshly grated nutmeg, sea salt & ground black pepper & 2 tbsp water.
•Crispy Brussels Sprouts: 1 kg fresh Brussels sprouts, 2 tbsp olive oil, 2 tbsp water, season with sea salt & ground black pepper.•Steps:-Clean turkey with lemon vinegar, add spices & salt & leave for 24 hours in the fridge.
-The second day put butter under the turkey skin, & fill up with all its fillings the fried bacon, cooked cubed sausages, cooked apples cut in cubes, Chestnuts, soaked milk Pain de Mille & cook for 2-5 hours as needed in oven bag.
-Cook the rice for 1 hour (for every 1 cup of rice use 1 ½ cups of water), boil the water & add the rice, add a pinch of pepper, pinch of cinnamon & cloves to taste. Remove the rice from the water & top with toasted raisins & pecans.
-Prepare the Turkey Sauce; in a bowl add the 2 cups of Turkey Sauce broth, 2 cups of water, 3 tbsp. Flour & melted Butter & mix well till smooth in texture.
-Prepare the Orange Sauce; in a bowl melt the Butter add 3 tbsp corn flour, 1 cup of water, 3 tbsp organic brown grape sugar & 4 cups fresh orange juice & mix well.
-Prepare the Sweet Potato Pure, add all the ingredients together & whisk by hand, mix the ingredients for the crust on the side & top the pure mix & cook for 40 minutes.
-In a sauce pan place the cranberries & add water to boil. Squash & mix with sugar until dissolved. Simmer for about 20 minutes until they form into jam, mix in the fleur de sel, and remove on the side & keep to cool before serving.
-For the Maple Glazed carrots, heat the oil in a pan over medium heat, add the carrots & stir for a few minutes until fully coated with the oil. Turn down the heat & add the butter, sugar, maple Syrup & Spices & mix well until carrots are fully coated.
-When carrots are fully caramelized add the water & cook for another 20 minutes until tender when pierced with a fork.
-For the Crispy Brussels Sprouts, to prepare preheat oven to 200° C, trim the ends of the Sprouts with a sharp knife & peel off any yellowish leaves, cut in half wash with cold water & dry thoroughly before cooking. In a large pan sauté the sprouts in olive oil over medium heat for 10 minutes (shake the pan so they won’t burn), add the water & cook for another 5 minutes, then lower the heat & cook for another 10 minutes. Transfer the pan to the oven & cook for another 20 minutes, until tender & brown in color, season with sea salt & ground pepper.-To finally present, serve the Turkey in a large plate, serve the Black Rice with the toppings in a bowl plate, 2 saucers for the sauces, side plates for the Cranberries, smashed sweet potato, Glazed Carrots & Crispy Brussels.•Nutritional Facts/1 serving (including all sides)-Calories: 2267 kcal-Fat: 154 g-Carbs: 124 g -Protein: 433 g
Written by Rana Zarour from The Small Garden
It all started when I was a kid and used to see my Grandma “Linda” cooking delicious food for us all, she used to enjoy it, it was her own world and I thought to myself back then that I want to experience her journey too. She travelled the world and experienced their tastes and specialties and shared them with us, now I want to share them with my generation and show them that food is fun, food is a journey that’ll take you different places & give you the best experience you’ll ever ask for; its an identity by itself you’ll get to capture along the way!!
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