1 turkey approximately 6 kilos
Sauce:
Juices from the turkey
20 grams cornflour
1/8 litre fresh cream
Stuffing:
3 onions finely chopped
400 grams fine lean mince
74 grams rice
1/8 litre water
50 grams sultanas or raisins
3 tablespoons cherry liqueur
1 bunch of parsley chopped fine
1 teaspoon of sage
3-4 tablespoons olive oil
Method:
* Heat the oven to 200 C
1. Soak the raisins in the liquor for 15 minutes
2. Heat the olive oil and sauté the onions till translucent then add the mince and sauté together
3. Add all the 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
6. Cover and bake for 2 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 and dissolve the corn flour in and add the cream
* Serve the turkey with rice, or potatoes and vegetables
