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Deep-Fried Turkey with Taro Chestnut Stuffing and Pineapple Cranberry Chutney

BROADCAST DATE: 12/22/02

Deep-Fried Turkey with Taro Chestnut Stuffing
and Pineapple Cranberry Chutney

From the Kitchen of: Chef Chai Chaowasaree of Chai's Island Bistro

Ingredients
one whole turkey, about 10-12 lbs.
5 oz. fish sauce
5 oz. thin soy sauce
5 oz. Maggi
5 oz. scotch
1 Tbs. pepper
1 Tbs. sesame oil
14 oz. ginger
10 cloves garlic
6 cloves shallots

Preparation
Chop all the ingredients except the turkey in a food processor until it's chopped fine. Marinate turkey for 3-4 hours. Then remove and clean turkey well, make sure the turkey is dry before you put it in the fryer. In a deep fryer, make sure your pot is deep enough to prevent the oil from spilling over. Preheat oil to 350 degrees then fry they turkey until it's golden brown, about 3-5 minutes per pound, depending on the size of the turkey). Put aside

Ingredients for Stuffing
5 c. Chinese taro, cleaned and cut into 1" cubes
1 c. fresh roasted chestnuts
2 Tbs. vegetable oil
1/4 c. shiitake mushroom, sliced
1/2 Tbs. garlic, chopped
1/2 Tbs. shallot, chopped
1/4 c. celery, chopped
1 c. cream or chicken stock
1 Tbs. Chinese parsley, chopped
1 Tbs. green onion, chopped
2 Tbs. butter
salt & pepper, to taste

Preparation
In a steamer, steam taro for about 10 minutes then put aside. Sautee shiitake mushrooms with vegetable oil on medium heat for about 1 minute or until the mushroom turns to a light brown color. Add garlic, shallots and celery. Sautee for a few more minutes to sweat the shallots. Add cream or chicken stock and all the ingredients and sauté for 5 minutes. Add steamed taro and mash to your liking.

Ingredients for Cranberry Pineapple Chutney
3 c. pineapple, diced
2 c. fresh cranberry
1/2 Tbs. butter
2 Tbs. brown sugar
1 Tbs. orange zest
1 Tbs. ginger, chopped
1/4 Tbs. cinnamon
sprinkle of nutmeg
pinch of salt

Preparation
In a sauté pan with medium heat, add butter, brown sugar, cinnamon and nutmeg and bring to a boil. Add pineapple, cranberry, orange zest, ginger and a pinch of salt and bring to a boil. Turn heat down and simmer for about 20 minutes on low heat and make sure mist of the liquid has evaporated