Best 3 Stuffed Nanking Brined Turkey With Five Treasure Sweet Rice Recipes

Indulge in a culinary journey with our delectable Stuffed Nanking Brined Turkey with Five-Treasure Sweet Rice, a dish that harmoniously blends the essence of Chinese and Western cuisines. This pièce de résistance showcases a succulent turkey, meticulously brined and stuffed with an aromatic medley of glutinous rice, Chinese sausage, shiitake mushrooms, and an assortment of auspicious ingredients known as "five treasures." Accompanying this majestic turkey is a symphony of flavorful accompaniments: a rich gravy made from the turkey drippings, tangy cranberry sauce, and an array of stuffing options including classic bread stuffing and savory wild rice stuffing. Rounding off this feast is a delightful Five-Treasure Sweet Rice, featuring glutinous rice adorned with vibrant goji berries, sweet red dates, and crunchy peanuts, creating a textural and visual masterpiece. Embark on a culinary adventure with this comprehensive guide, encompassing detailed recipes for each element of this spectacular dish, ensuring a Thanksgiving or special occasion meal that will leave your taste buds in awe.

Check out the recipes below so you can choose the best recipe for yourself!

CLASSIC STUFFED TURKEY

Classic Stuffed Turkey image

For years, my mother has made this moist stuffed turkey recipe. Now, I do the same thing. The turkey stuffing nicely compliments the tender, juicy slices of oven-roasted turkey. -Kathi Graham, Naperville, Illinois

Provided by Taste of Home

Categories Dinner

Time 4h5m

Yield 12 servings (10 cups stuffing).

Number Of Ingredients 14

Ingredients

2 large onions, chopped
2 celery ribs, chopped
1/2 pound fresh mushrooms, sliced
1/2 cup butter
1 can (14-1/2 ounces) chicken broth
1/3 cup minced fresh parsley
2 teaspoons rubbed sage
1 teaspoon salt
1 teaspoon poultry seasoning
1/2 teaspoon pepper
12 cups unseasoned stuffing cubes
Warm water
1 turkey (14 to 16 pounds)
Melted butter

Steps:

In a large skillet, saute the onions, celery and mushrooms in butter until tender. Add broth and seasonings; mix well. Place bread cubes in a large bowl; add mushroom mixture and toss to coat. Stir in enough warm water to reach desired moistness. , Just before baking, loosely stuff turkey. Place any remaining stuffing in a greased baking dish; cover and refrigerate until ready to bake. Skewer turkey openings; tie drumsticks together with kitchen string. Place breast side up on a rack in a roasting pan. Brush with melted butter., Bake turkey, uncovered, at 325° for 3-3/4 to 4-1/2 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.), Bake additional stuffing, covered, for 30-40 minutes. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey with foil and let stand for 20 minutes before removing stuffing and carving. If desired, thicken pan drippings for gravy.

Nutrition Facts : Calories 571 calories, Fat 26g fat (11g saturated fat), Cholesterol 153mg cholesterol, Sodium 961mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 4g fiber), Protein 44g protein.

8 TREASURE STUFFED TURKEY WITH SHIRAZ-HONEY JUS

8 Treasure Stuffed Turkey with Shiraz-Honey Jus image

Provided by Ming Tsai

Categories main-dish

Number Of Ingredients 21

Ingredients

Canola oil
15- to 20-pound free-range, and/or organic turkey
2 cups long grain rice
2 cups glutinous rice
1/4 cup dried scallops
2 Chinese sausage, lap cheong, 1/4-inch slices
1 large yellow onion, diced 1/4-inch
2 carrots, diced 1/4-inch
1/2 cup celery, diced 1/4-inch
1 tablespoon minced ginger
1 tablespoon minced garlic
2 cups sliced shiitakes
1 cup lotus seed (soaked in cold water for 3 to 4 hours), then drained
1/2 cup diced bamboo shoots (buy fresh or if canned, soak in cold water for 1 hour and rinse well)
1/2 cup fresh water chestnuts, diced 1/4-inch (substitute with jicama if not available)
1/3 cup small smoked oysters, drained
Salt and black pepper, to taste
4 minced shallots
2 cups shiraz wine
3 tablespoons honey
2 cups chicken stock

Steps:

Preheat oven to 550 degrees (max). Rub oil on the skin and season the inside and outside with salt and pepper. Place in large roasting pan and roast in oven until brown, about 30 minutes. Meanwhile, in a rice cooker, wash rice until clear, fill water to Mt. Fuji, add scallops, sausage and cook. When fully cooked (45 minutes), break up scallops and spread rice out to cool. In a large wok coated with oil, stir fry onions, carrots, celery, ginger and garlic for 1 minute. Add shiitakes, lotus, bamboo shoots and water chestnuts, and stir-fry for 3 to 4 minutes. Add oysters and mix in. Set aside to cool. Mix with rice and check for seasoning.
Turn oven down to 275 degrees. Pull turkey out and stuff with rice mixture. (There will be extra stuffing which should be heated separately in a covered dish.) Place turkey back in oven, cover loosely with foil to prevent burning, and roast 3 to 5 hours more 20 minutes per pound, until juices run clear and legs move around easily.
For jus: Add shallots to pan and deglaze pan with wine. Add honey, stock and check for seasoning, reduce by 20 percent and reserve warm.

RICE STUFFED MINI SWEET PEPPERS(TURKEY)

Rice Stuffed Mini Sweet Peppers(Turkey) image

In this recipe the filled peppers are covered with their own "lids" - circles cut off from their tops. Traditionally, the filling is covered with a slice of tomato, but for mini peppers, the natural lids are used instead as not to waste them. You can top the peppers with cherry tomato slices or halves, if you wish. From AZ cookbook.

Provided by Sharon123

Categories Medium Grain Rice

Time 1h50m

Yield 10 serving(s)

Number Of Ingredients 12

Ingredients

2 lbs assorted sweet mini bell peppers (red, yellow, and orange)
2 medium onions, peeled and finely chopped (2 cups)
1/2 cup olive oil
1/2 tablespoon tomato paste
1/2 tablespoon red pepper paste
1 cup medium grain rice plus 1/4 cup medium grain rice, well rinsed and drained (such as Calrose)
1 teaspoon sugar
1 tablespoon finely crushed dried mint
1 teaspoon salt
2 cups water
extra olive oil, to drizzle on cooked peppers
grape tomatoes (optional topping for pepper tops)

Steps:

First, prepare the filling. Put the onion in a medium frying pan, and without adding the oil, "sweat" it over medium heat, stirring often, just until slightly softened. Add the oil and when it is heated up, add the tomato paste and pepper paste. Stir to mix. Toss in the rice and sugar, and cook over low heat, stirring frequently to prevent the rice from sticking to the bottom of the pan, for 10-15 minutes. To check for doneness of the filling - take a bite on a rice grain: if it is soft on the outside and only slightly grainy inside, the filling is ready. Take care not to overcook. The rice will cook further inside the peppers. Remove the filling from the heat. Add the mint. Season with salt. Stir to mix and allow to cool.
Meanwhile, wash the peppers and pat dry. Cut a circle around the pepper stalk, leaving the circle attached. It will serve as a lid later. With your fingers, push the core of the peppers to the sides (because their core is tiny and the seeds are minimal, there is no need to remove them). Rub the inside of the shells with some salt.
Fill the peppers with the rice filling half full (do not overfill - the rice will expand while cooking). Put the pepper "lids" on. If you like, you could place a small grape tomato under each lid. Arrange the peppers in a saute pan (large enough to fit all the peppers) in a slightly overlapping manner. Pour in the water.
Cover and cook over medium heat, until liquid is reduced to oil and the rice is fully cooked, about 1 hour. Note that the cooked peppers should not be mushy and should hold their shape nicely. Remove from the heat. If you wish, drizzle some olive oil on top of the peppers. Cover and allow to cool completely (yes, covered). Serve cold. This dolma stores well in the refrigerator for up to 3 days.

Nutrition Facts : Calories 195.4, Fat 11.1, SaturatedFat 1.6, Sodium 244.9, Carbohydrate 22.4, Fiber 2.3, Sugar 3.6, Protein 2.4

Tips:

To ensure the turkey is evenly brined, submerge it completely in the brine solution and keep it refrigerated for at least 12 hours. You can also brine the turkey for up to 24 hours for a more intense flavor.
When stuffing the turkey, be careful not to overstuff it, as this can cause the turkey to burst during cooking. Aim to fill the turkey loosely, leaving some space for the stuffing to expand.
To prevent the stuffing from drying out during cooking, add some moisture to it, such as broth or melted butter. You can also cover the turkey with foil during the first half of cooking to help keep the stuffing moist.
To ensure the turkey is cooked through, use a meat thermometer to check the internal temperature. The turkey is done when the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
Let the turkey rest for at least 15 minutes before carving. This will allow the juices to redistribute throughout the turkey, resulting in a more tender and flavorful meat.

Conclusion:

The Stuffed Nanking Brined Turkey with Five Treasure Sweet Rice is a delicious and flavorful dish that is perfect for a special occasion. The combination of the brined turkey, the savory stuffing, and the sweet rice makes for a truly unique and memorable meal. By following the tips and instructions in this recipe, you can easily create this impressive dish at home.