Roast Turkey with Stuffed Oranges
- For the turkey
- 1 Turkey (ready to cook, about 2-3 kg or approximately 5-6 lbs)
- For the filling
- 2 tablespoons vegetable oil
- 1 teaspoon freshly grated ginger
- 2 sprigs finely chopped Lemongrass
- 1 onion
- 3 garlic
- 1 red chile pepper
- 175 grams breadcrumbs
- 100 grams minced Mangoes
- 2 teaspoons minced cilantro
- fresh cracked peppers
- 1 egg
- 2 tablespoons lemon juice
Preheat the oven to 190°C (approximately 375°F). For the filling, heat the oil in a pan and sauté the ginger and lemongrass for 2 minutes. Peel onion and garlic, finely chop and add to the pan. Rinse chile and cut in half lengthwise, remove the seeds, chop finely and add to the pan. Cook everything for an additional 5 minutes until the onion is soft. Remove from heat and mix with the other ingredients for the filling. Stuff the turkey with some of the filling and sew skin to secure.
The rest of the filling can be shaped into balls and cooked for 20 minutes with the turkey. Rinse 1/2 bunch cilantro, shake dry and place into the abdominal cavity of the turkey with the lemon wedges. Place the turkey, breast-side down in a greased roasting pan. Cook for 1 1/2-2 hours in the preheated oven. Baste with pan juices during cooking. Test the turkey for doneness by inserting a needle at the thickest point - if clear juice runs out, then the turkey is done.
Remove the finished turkey, put on a plate, cover with aluminum foil and let rest 15 minutes. For the stuffed oranges, halve the fruit and squeeze the juice. Scrape remaining pulp from the orange halves. Peel the onion and garlic and chop finely. Heat the oil in a pan and cook the onion and garlic until soft. Add the sausage and the ham and cook until light brown.
Simmer the chestnuts and 4 tablespoons orange juice for 5 minutes. Season with pepper and mix with other filling ingredients. Fill the hollowed-out orange halves with the mixture, sprinkle with orange zest and serve placed decoratively around the turkey.