Roast Turkey With Asian Stuffing

Recipe Ingredients

1		Turkey (8 to 10 lbs) - thawed, cleaned
4		Uncooked bacon
6		Thin slices ginger - pressed
		Marinade
1 teaspoon	5ml	Chinese five-spice
2 tablespoons	30ml	Light soy sauce
2 tablespoons	30ml	Dark soy sauce
1/4 cup	59ml	Shao Hsing wine
		Stuffing
2 tablespoons	30ml	Cooking oil
2		Chinese sausages - thinly sliced
1 tablespoon	15ml	Minced ginger
1/2 cup	55g / 1.9oz	Thinly sliced carrots
4		Green onions - sliced
1/2 cup	118ml	Sliced water chestnuts
1/2 cup	118ml	Sliced fresh shiitake mushrooms
3 1/2 cups	560g / 19oz	Cooked glutinous rice
3 tablespoons	45ml	Oyster-flavored sauce
1 tablespoon	15ml	Sesame oil
1/2 teaspoon	2.5ml	Freshly-ground white pepper

Recipe Instructions

Carefully place bacon and ginger under the skin on the breast side of turkey. Combine marinade ingredients in small bowl; rub all over the inside and outside of the turkey. Refrigerate until ready to stuff.

Heat wok over high heat until hot; add vegetable oil and swirl to coat sides. Add Chinese sausages and ginger; stir and cook until fragrant, about 30 seconds. Add carrots, green onions, water chestnuts, and mushrooms; stir-fry 2 minutes. Remove from heat. Stir in glutinous rice, oyster-flavored sauce, sesame oil, and pepper.

Just before roasting, lightly stuff body and neck cavities of turkey. Fasten openings with skewers or truss. Place turkey, breast-side up, on rack in roasting pan; roast in preheated 325 degree oven until internal temperature of inner thigh reaches 165 degrees (allow 12 to 15 minutes per pound). Remove stuffing from turkey to serving bowl. Carve and serve.

This recipe yields 10 to 12 servings.

Source:
Yan Can Cook at http://www.asianconnections.com/yancancook/recipes/)

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