INGREDIENTS

INSTRUCTIONS

STUFFING: Put rice in large bowl, cover with cold water and soak
overnight. Drain thoroughly. Soak mushrooms in warm water 20 minutes.
Drain and squeeze out excess liquid. Remove and discard stems.
Coarsely chop caps. Combine ground pork with 1 tablespoon soy sauce,
1 tablespoon rice wine, sesame oil, 1 teaspoon salt and 1/2 teaspoon
pepper. Set aside 20 minutes. Heat wok or large skillet over high
heat until hot. Swirl in peanut oil. When it is very hot and smoking
slightly, add green onions and ginger and stir-fry 3 minutes. Add
pork mixture and turkey giblets and stir-fry 3 minutes, breaking up
pork. Add mushrooms, Chinese sausage, rice and water chestnuts and
continue to stir-fry until thoroughly mixed, about 3 minutes. Add
chicken broth, remaining 2 tablespoons soy sauce and remaining 3
tablespoons rice wine and mix well. Season to taste with salt and
pepper. Reduce heat to low, cover and cook 20 minutes, stirring
occasionally. Remove from heat and cool thoroughly. TURKEY: Carefully
separate skin of turkey breast from meat with hands. Rub skin with
sesame oil. Mix salt and pepper and rub evenly over turkey. Set
aside. (This may be done a day ahead. Cover turkey with plastic wrap
and refrigerate.) Insert thin layer of stuffing between turkey breast
and skin. Loosely fill turkey cavity with stuffing and close with
skewer. (Spoon any remaining stuffing into baking dish and steam 40
minutes before serving). Place turkey on deep heat-proof platter on
rack in large roasting pan or turkey roaster. Add enough hot water to
pan or roaster to come to 1 1/2 inches beneath rack. Cover pan
tightly with lid or foil. Bring water to simmer, reduce heat to low
and gently steam until thigh juices run clear when pricked with fork
or tip of knife, 2 to 2 1/2 hours. Replenish steaming water as
needed. Remove turkey from platter, reserving any juices that may
have collected. Discard steaming water. Place steamed turkey on rack
in roasting pan and roast at 350 degrees 25 minutes. Increase
temperature to 450 degrees and roast until turkey is golden brown and
instant--read thermometer inserted in thickest part of the thigh
registers 165 degrees, about 15 minutes. Remove turkey from oven and
let rest 20 minutes before carving. Serve carved turkey and stuffing
with sauce. SAUCE: While turkey is roasting, combine chicken stock
and reserved turkey juices in saucepan. Bring mixture to boil and
reduce by half. Season to taste with salt and pepper. Yields 10 to 12
servings.
Each of 12 servings: 848 calories; 1,056 mg sodium; 286 mg
cholesterol; 33 grams fat; 47 grams carbohydrates; 83 grams protein;
0.39 gram fiber
Recipe Source: Los Angeles Times - 11-23-1997 Recipe from "Easy Family
Recipes From a Chinese-American Childhood" by Ken Hom (Knopf, $27.50)
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.

A Message from our Provider:

“God will let you get away with it until suddenly . . .”