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Christmas Turkey


  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 30ml olive oil
  • 750ml cooked brown rice
  • 1 dash salt and milled pepper, to taste
  • 310ml medium cream sherry
  • 1 pinch saffron (optional)
  • 125ml sultanas
  • 2 packets hazelnuts, (100g each), toasted and chopped, plus extra for serving
  • 1 handful chopped parsley
  • Zest of 1 lemon
  • 4kg turkey, defrosted
  • 45ml soft butter
  • 500ml chicken stock



  1. Preheatoven to 160°C.
  2. Fryonion and garlic in oil.
  3. Addrice and toss to coat in oil. Season.
  4. Add1 cup (250ml) sherry and saffron, and cook to reduce slightly. Remove from heat and cool.
  5. Stirin sultanas, hazelnuts, parsley and lemon zest.
  6. Stuffturkey cavity with rice stuffing.
  7. Rubskin with butter and season.
  8. Placein a foil-lined roasting pan and add stock.
  9. Roastfor 1½-2 hours.
  10. Removeonce clear juices run from meat when pricked with a skewer.
  11. Placepan drippings and juices in a saucepan with ¼ cup (60ml) sherry and reduce slightly to create a gravy.
  12. Serveturkey with gravy and sprinkled hazelnuts.


Margaret Hirsch
Margaret Hirsch
Hirsch COO runs South Africa’s top independence appliance company that specialises in all appliances, electronics, furniture and bedding. They give the best deals and the best prices and everything is guaranteed.