Ingredients
4 cups (1 L) sticky rice 10 dried shitake mushrooms Sauce Turkey bones 1 tbsp (15 mL) vegetable oil cup (125 mL) coarsely chopped onions cup (125 mL) coarsely chopped carrots 1 tbsp (15 mL) balsamic vinegar 1 tbsp (15 mL) soy sauce 1 tsp (5 mL) sugar 1 cup (250 mL) red wine 4 cups (1 L) chicken stock Mushroom soaking juice Stuffing 2 tbsp (25 mL) vegetable oil 3 Chinese sausages, diced 1 cups (375 mL) diced carrot 2 cups (500 mL) diced onion 1 tbsp (15 mL) chopped ginger ⅓ cup (75 mL) light soy sauce 1 tsp (5 mL) sugar 1 tsp (5 mL) 5-spice powder 1 tsp (5 mL) sesame oil Salt to taste cup (50 mL) chopped coriander Marinade 2 tbsp (25 mL) vegetable oil 2 tbsp (25 mL) minced shallots 1 tbsp (15 mL) chopped garlic 1 tbsp (15 mL) chopped ginger 1 tbsp (15 mL) oyster sauce 1 tbsp (15 mL) honey 2 tbsp (25 mL) light soy sauce Salt and pepper One 12 lb (5.5 kg) turkey, butterflied, breastbones and backbones removedDescription
The Chinese Do Not Normally Eat Turkey But They Would Probably Love This Dish. If You Have Your Butcher De-bone Your Turkey For You, Ask Them To Keep The Bones So You Can Make The Sauce. Basically You Are Butterflying The Bird And Re Forming It. Chinese S
Liquor Control Board Of Ontario
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