ALL THE classics
TURKEY WITH LEMON, CRANBERRY & THYME RICE STUFFING
Serves 10
7kg fresh or frozen turkey, thawed
50g butter, melted
Stuffing
1L chicken stock
60g butter
2 medium onions, halved, thinly sliced
4 cloves garlic, crushed
15 cardamom pods, bruised
3 cups brown basmati rice, rinsed
⅔ cup dried cranberries
1 tbsp chopped lemon thyme leaves
¼ cup finely chopped preserved lemon zest (see tip)
¾ cup toasted slivered almonds
Gravy
2 tbsp plain flour
2 cups chicken stock
½ cup white wine
1 tbsp chicken gravy granules
1 tbsp finely chopped preserved lemon rind
To make stuffing, put chicken stock in a saucepan over medium heat and bring to a simmer. Heat the butter in a large, deep non-stick frying pan over low heat.
