8 Treasure Stuffed Turkey With Shiraz Honey Jus Recipes

8 TREASURE STUFFED TURKEY WITH SHIRAZ-HONEY JUS

Steps:

• Preheat oven to 550 degrees (max). Rub oil on the skin and season the inside and outside with salt and pepper. Place in large roasting pan and roast in oven until brown, about 30 minutes. Meanwhile, in a rice cooker, wash rice until clear, fill water to Mt. Fuji, add scallops, sausage and cook. When fully cooked (45 minutes), break up scallops and spread rice out to cool. In a large wok coated with oil, stir fry onions, carrots, celery, ginger and garlic for 1 minute. Add shiitakes, lotus, bamboo shoots and water chestnuts, and stir-fry for 3 to 4 minutes. Add oysters and mix in. Set aside to cool. Mix with rice and check for seasoning.
• Turn oven down to 275 degrees. Pull turkey out and stuff with rice mixture. (There will be extra stuffing which should be heated separately in a covered dish.) Place turkey back in oven, cover loosely with foil to prevent burning, and roast 3 to 5 hours more 20 minutes per pound, until juices run clear and legs move around easily.
• For jus: Add shallots to pan and deglaze pan with wine. Add honey, stock and check for seasoning, reduce by 20 percent and reserve warm.

HONEY-GLAZED TURKEY

Steps:

• Preheat oven to 325°. Place turkey on a rack in a shallow roasting pan, breast side up. Tuck wings under turkey; tie drumsticks together. Bake for 2 hours., In a small bowl, mix glaze ingredients; brush over turkey. Bake 1-3/4 to 2-1/4 hours longer or until a thermometer inserted in thickest part of thigh reads 170°-175°. Baste occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.), For stuffing, in a Dutch oven, heat butter over medium-high heat. Add onion and celery; cook and stir until tender. Add stuffing cubes and seasonings; toss to combine. Stir in enough boiling water to reach desired moistness; transfer to a greased 13x9-in. baking dish. Bake, covered, for 1 hour. Uncover and bake until lightly browned, 10-15 minutes longer., Remove turkey from oven; cover loosely with foil and let stand 15 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with turkey and stuffing.