68 November 2013 www.womanthismonth.com LIFESTYLE | food Any month is a great month for giving thanks. But the greatest Thanksgiving is one which has become a marketer’s dream of stuffed turkeys, pumpkins and plenty of pie. by JAMES CLAIRE GLAZED WHOLE TURKEY For the glaze: 3 tbspns vegetable oil 1 tspn ground black pepper 2 white onions, chopped 60ml olive oil 1 tbspns chives, chopped 450g whole cranberry sauce, canned 250ml vegetable stock 125ml soy sauce 60ml orange juice 60ml white vinegar 100g caster sugar 2 tbspns fresh ginger, finely grated 2 tbspns garlic, chopped 2 tspns orange zest, grated 1 whole turkey, large 3 tbspns corn flour For the stuffing: 200g white rice, cooked 200g wild rice, cooked 60g dried cranberries 50g walnuts, chopped and roasted 1 white onion, finely chopped 1 tbspn small chives, chopped 1 tbspn olive oil • Place the vegetable oil into a saucepan and heat. Add the onions and cook until coloured. • Blend the cranberry sauce, vegetable stock, soy sauce, orange juice, white vinegar, ginger, garlic and orange zest in a blender until smooth. Transfer to a bowl. • Add the cooked onions, black pepper and chives. • Place turkey into a large plastic bag and pour half the glaze over the turkey and into the cavity. Seal the bag and refrigerate turkey overnight. • Dissolve the corn flour in the remaining half of the glaze and refrigerate in a covered container. • Preheat oven to 165 degrees Celsius. • Remove turkey from marinade; discard the used marinade. Set turkey onto a rack inside a roasting pan. • Make the filling by mixing the white rice, wild rice, dried cranberries, walnuts, onions, chopped chives and olive oil in a bowl. • Lightly stuff the turkey cavity with the rice mixture. • Roast the turkey in the preheated oven. • Baste the turkey skin with olive oil every 20 minutes for about two hours. • Stir the reserved glaze containing cornstarch thoroughly and baste turkey every 20 minutes until glaze has baked onto turkey for a further two hours. • Check the thickest part of the turkey by cutting it and checking if the liquid runs clear. Serve hot. Giving Thanks
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