Roast turkey with mushroom-risotto rice stuffing – Phillippa Cheifitz

TurkeyRoast turkey with mushroom-risotto rice stuffing

I have to declare an interest here – I have known Phillipa for over 30 years.  Loved and admired her as a person and am crazy about her food and her innovative edgy dishes.  Do look out for her books on the shelves of your local book dealer, they are gems.

Roast turkey with mushroom-risotto rice stuffing

For the stuffing
3 cups mushroom stock
15g – 20g sachet dried mushrooms (porcini, shiitake or chanterelle)
1 ½ cups risotto rice
50g butter
2 tablespoons olive oil
2 onions, chopped
2 sticks celery, chopped
sea salt and black milled pepper
500g mixed mushrooms (any mix of portabellini, porcini, shiitake or oyster), cleaned and chopped (or left whole if very small)
2–3 garlic cloves, crushed
½ cup chopped Italian parsley
few spoonfuls chopped thyme leaves

For the turkey
1 x 5kg turkey
melted butter for brushing
sea salt and black milled pepper
1 onion, chopped
2 sticks celery, chopped
3–4 garlic cloves, chopped
handful of thyme
handful of parsley, roughly chopped
2 cups light chicken stock or water
1 cup dry white wine
rocket leaves, for garnishing

To prepare the turkey for roasting, remove the giblets and neck. Keep the liver for another use. Allow the turkey to rest in a cool area in the kitchen as it must be at room temperature before roasting.

To make the stuffing, pour the mushroom stock over the dried mushrooms and leave for 20 minutes. Strain and reserve the liquid for cooking the rice. Cook the rice in the reserved 3 cups mushroom stock for 15 minutes or until just tender. Heat the butter and oil in an ovenproof pan and gently fry the onions and celery, stirring often, until very soft but still pale. Season lightly. Stir in the fresh and soaked mushrooms and stir-fry until just cooked. Season lightly. Mix the garlic, parsley, thyme and rice with the mushrooms. Check seasoning.

To roast the turkey, preheat the oven to 200ºC. Spoon the stuffing into the cavity and fold the skin of the neck over the back and secure. Bend the wing tips under the body and tie the ends of the legs together. Place the turkey, breast side up, in a roasting pan. Brush the turkey with melted butter and season. Roast uncovered for 30 minutes or until lightly browned. Remove from the oven. Reduce the temperature to 180ºC. Add the chopped onion, celery, garlic, thyme and parsley plus the neck and chopped giblets to the roasting pan. Pour over the chicken stock and wine. Cover with a large sheet of buttered or oiled foil, tucking it under the rim of the roasting pan. Roast, basting every 30 minutes with the pan juices, for 2 hours. Remove the foil and roast for another 30 minutes or until golden-brown and tender. Remove the turkey from the oven and leave to rest for about 20 minutes. Serve at room temperature. Garnish with rocket.

Serves 8–10

Michael’s wine recommendation – CLICK HERE

Landskroon Chenin Blanc Dry 2014

Phillippa Cheifitz photo by Christoph HeierliPhillippa Cheifitz
photo by Christoph Heierli

I have known, loved and admired Phillippa Cheifitz for over 30 years. She is the consummate cook. Confident in her subject, passionate about it, innovative in her approach to it and humble in the sight of it. From the earliest of days that I knew her she wrote restaurant reviews in the Cape Town newspapers that were of the greatest quality and similar in approach to the late lamented Gourmet Magazine. And the thing I like most is that she continues to surprise. This recipe is extracted from The Supper Club by Phillippa Cheifitz by kind permission of Struik Lifestyle. The photograph of the turkey © Penguin Random House South Africa is by Sean Calitz.

Phillipa Cheifitz The SupperClub

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November 28th, 2015|Categories: Recipes|Tags: , , |