Turkey with Rice
- For the filling
- 175 grams Rice (cooked)
- 150 grams yellow paprika (finely diced)
- 50 grams Pistachio (chopped)
- 200 grams onions (chopped)
- 3 tablespoons vegetable oil
- 2 tablespoons chopped parsley
- 1 teaspoon thyme
- freshly ground peppers
- For the sauce
- 50 grams softened butter
- 2 tablespoons Pastry flour
- 200 milliliters sherry
- 250 milliliters Chicken broth
For the turkey, rinse turkey, pat dry and season inside and out with salt and pepper. Brush with melted butter.
For the filling, mix all ingredients together and stuff inside of turkey.
Place turkey in a roasting pan and place in preheated oven at 220°C (approximately 425°F) for 15 minutes. Lower temperature to 180°C (approximately 350°F) and add 250 ml (approximately 1 cup) chicken broth to pan. Roast turkey for 3 hours, occasionally basting with pan juices.
For the sauce, pour the pan juices through a sieve into a saucepan. Bring to a boil with Sherry. Knead butter and flour, add to saucepan to bind and season with salt and pepper.
Remove stuffing from the turkey and shape into decorative pieces as desired.
Carve turkey and serve with the rice and sauce and garnish with arugula and frisee.