Chinese Turkey With Naw Mai Fun Stuffing Food

TURKEY WITH STUFFING

Steps:

• Preheat the oven to 400 degrees F.
• Place the turkey into a deep, high-sided bowl on its end with the stuffing end up. Set aside.
• Heat the chicken broth in the microwave in a large microwave-proof container. Place mushrooms in a glass bowl and pour heated broth over them. Cover and allow to sit for 35 minutes.
• In a large mixing bowl toss the onion, celery, and green pepper with the oil and salt. Place the vegetables on a sheet pan and roast for 35 minutes. During the last 10 minutes of cooking, spread the cubed bread over the vegetables, return to the oven, and continue cooking.
• Drain mushrooms, reserving 1 cup of liquid. Chop the mushrooms and place in a large
• microwave-proof bowl with the vegetables and bread, reserved chicken stock, cherries, pecans, eggs, sage, parsley and black pepper. Stir well in order to break up pieces of bread. Use your hands to combine, if necessary. Heat the stuffing in a microwave on high power for 6 minutes.
• While the stuffing is heating, rub the bird with oil. Working quickly, place the stuffing into the cavity of the turkey to avoid losing heat. Place the turkey into a roasting pan, on a rack, and season with salt and pepper. Place the roasting pan on the middle rack of the oven. Roast for 45 minutes and then reduce the heat to 350 degrees F and cook for another 60 to 75 minutes or until the bird reaches an internal temperature of 170 degrees F. Serve immediately.

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.

NAW MAI FAN

Steps:

• Boil rice Soak Mushrooms before chopping Fry Onions and bacon, then giblets (optional), lop cheurng Next add carrots Then add mushrooms, dried shrimp (optional). Add salt and pepper Add soy sauce to make mixture dark (should taste salty) Turn off stove top Add fresh parsley last Put all of cooked rice in large (tupperware) bowl Add 1/2 cup of cooked mixture at a time and fold into rice until all well blended. Add additional soy sauce to taste

EASY BEGINNER'S TURKEY WITH STUFFING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Rinse turkey, remove giblets and place in a shallow roasting pan.
• Prepare stuffing according to package directions. Mix in water.
• Melt butter in a medium saucepan over medium heat, and slowly cook and stir the celery and onion until tender.
• Mix celery, onion, and toasted bread pieces into the stuffing, and season with salt and pepper. Loosely scoop stuffing into the turkey body cavity and neck cavity. Rub the exterior of the turkey with vegetable oil.
• Loosely cover turkey with aluminum foil, and roast 3 1/2 to 4 hours in the preheated oven, until the thickest part of the thigh reaches 180 degrees F (85 degrees C) and the interior of the stuffing reaches 165 degrees F (70 degrees C). Remove foil during the last half hour of cooking to brown the bird.

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.