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Roast turkey with Iranian stuffing
Samira and Zarrin Mohyeddin
Bread dumplings with sauerkraut
1 whole turkey, with giblets
Salt and freshly ground pepper
1 cup basmati rice
3 celery stalks
2 cups raisins
1/2 cup caramelized onions
2 tablespoons turmeric
Saffron water (1 teaspoon ground saffron steeped in 1 cup hot water)
2 cups water
1 stick butter
Remove giblets from the turkey and set aside.
Wash the inside of the turkey cavity and pat dry.
Give the outside and inside of the turkey a salt rub and set aside.
Clean and wash the rice.
Add rice to boiling water to cook for 20 minutes. Strain excess water and set the rice aside.
Wash and cut celery into cubes and set aside.
Cut the turkey giblets (heart, liver) and set aside. Save the neck to put in the bottom of the roasting pan.
Sauté the giblets, celery, raisins, dry basil and caramelized onions together.
Add turmeric and salt and pepper.
Add rice to the mix and let it cook together for a few minutes.
Set mixture aside.
Pre-heat oven to 400 F.
Put water, saffron water, butter and turkey neck at the bottom of the roasting pan.
Stuff the turkey with the rice mixture.
Insert the Seville orange into the cavity. This will prevent the stuffing from coming out.
Put turkey in roasting pan breast up.
Cover with foil and pop into the oven for two hours while tented.
After two hours remove the tent and baste the turkey.
Turn oven down to 350 F and cook for another hour.
For the final ten minutes of cooking, put the oven on a low broil.
Remove turkey and let sit for 20 minutes before cutting.
Use the fat and juice at the bottom of the roasting pan to make a gravy.
Serves a crowd
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