Ingredients:
1 turkey, approximately 6 kilos
Sauce:
Juices from the turkey
20 gm cornflour
125 ml fresh cream
Stuffing:
3 onions, finely chopped
400 gm fine lean mince
75 gm rice
125 ml water
50 gm sultanas or raisins
3 tablespoons cherry liqueur
1 bunch of parsley, chopped fine
1 teaspoon of chopped sage
3-4 tablespoons olive oil
Method:
* Heat the oven to 200°C
1. Soak the raisins in the liqueur for 15 minutes.
2. Heat the olive oil and sauté onions till translucent, then add mince and sauté together.
3. Add all other ingredients, cover and cook on medium heat till all the juices are absorbed. Put aside and cool.
4. Wash and wipe the turkey, salt and pepper in and out and stuff with the mince mixture.
5. Sew the opening of the turkey. Place in baking pan with a little water to keep turkey moist.
6. Cover and bake for 4 hours, uncover and cook for another 1/2 hour.
7. Make the sauce by taking some of the juices from the bottom of the pan, dissolve the cornflour in and add the cream.
