Roast Turkey with Rice, Leek and Pistachio Stuffing (gf)
Nestled under a blanket of bacon to ensure succulent, juicy meat, this lightly spiced, fragrant rice stuffing is a perfect gluten-free alternative to a traditional bread stuffing.
STUFFING
½ cup short grain rice
2 tablespoons olive oil
knob of butter
1 small leek, thinly sliced
2 teaspoons finely chopped rosemary or thyme
2 cloves garlic, crushed
¼ teaspoon each ground cinnamon and allspice
¼ cup sliced dried apricots
¼ cup dried cranberries
1 cup chicken stock
¼ cup pistachios, roughly chopped
zest 1 small orange
¼ cup chopped flat-leaf parsley
sea salt and freshly ground pepper
TURKEY
4-kilogram turkey
olive oil
16-18 thin slices pancetta or shaved streaky bacon
butter, softened
¼ cup maple syrup
STUFFING: Put the rice in a large bowl and rinse under cold running water until the water runs clear. Drain well.
Heat the oil and butter in a medium saucepan and add the leek, rosemary or thyme and a good pinch of salt. Cover and cook for 10 minutes until tender. Add the garlic, spices, apricots and cranberries and cook for 1 minute. Stir in the rice and stock, then cover tightly. Cook over a very low heat for 15 minutes. A simmer mat is ideal for gentle cooking. Transfer to a shallow tray and gently fork through the pistachios, zest and parsley, taking care not to crush the grains of rice. Season and let cool. As soon as it is cool, cover and refrigerate unless using straight away (see Cook’s note). The stuffing can be made up to 2 days in advance.
TURKEY: Preheat the oven to 180°C regular bake.
Remove the neck and any giblets from the turkey. Rinse inside and out with cold water and dry well with kitchen towels. Season the cavity and spoon in the stuffing. Tie the legs together with kitchen string and tuck the wings under, securing the neck skin.
Brush the turkey with olive oil and season. Lay the slices of pancetta over the breast, slightly overlapping each other.
