Turkey with Rice and Mushroom

Name: Turkey with Rice and Mushroom
Yield: 12
Ingredients: 1 cup of dried mushroom (30 g); 2 cups of warm water (480 ml); 3 cups of white wine (720 ml); 1 medium onion, cut into pieces (100 g); 7 cloves of garlic, minced; 4 tablespoons of salt; 5 bay leaves; 1 turkey with about 5 kg; 4 tablespoons of olive oil; 2 cups of uncooked rice (400 g); 1 tablespoon of turmeric powder; 1 1/2 tablets of chicken broth dissolved in 3 cups of hot water (720 ml); 4 tablespoons of butter; 1/3 cup grated Parmesan cheese (35 g)

1
1 cup of dried mushroom (30 g)
2
2 cups of warm water (480 ml)
3
3 cups of white wine (720 ml)
4
1 medium onion, cut into pieces (100 g)
5
7 cloves of garlic, minced
6
4 tablespoons of salt
7
5 bay leaves
8
1 turkey with about 5 kg
9
4 tablespoons of olive oil
10
2 cups of uncooked rice (400 g)
11
1 tablespoon of turmeric powder
12
1 1/2 tablets of chicken broth dissolved in 3 cups of hot water (720 ml)
13
4 tablespoons of butter
14
1/3 cup grated Parmesan cheese (35 g)

Ingredients

1
1 cup of dried mushroom (30 g)
2
2 cups of warm water (480 ml)
3
3 cups of white wine (720 ml)
4
1 medium onion, cut into pieces (100 g)
5
7 cloves of garlic, minced
6
4 tablespoons of salt
7
5 bay leaves
8
1 turkey with about 5 kg
9
4 tablespoons of olive oil
10
2 cups of uncooked rice (400 g)
11
1 tablespoon of turmeric powder
12
1 1/2 tablets of chicken broth dissolved in 3 cups of hot water (720 ml)
13
4 tablespoons of butter
14
1/3 cup grated Parmesan cheese (35 g)

Directions

1
Soak the mushroom and leave it to marinate in warm water for 15 minutes
2
In a blender, blend the wine with the onion, 7 cloves of garlic, 3 tablespoons of salt, and the bay leaves until smooth
3
Pour over the turkey in a large bowl. Reserve
4
Preheat the oven to 180°C (medium)
5
In a medium saucepan, heat the olive oil over medium heat
6
Add the remaining garlic and fry until golden brown (about 3 minutes)
7
Add the rice and stir for 1 minute
8
Add the mushroom to the rice, reserving the water it was marinated in
9
Add the turmeric powder and mix
10
Add 1 cup of chicken broth and the reserved marinade liquid
11
Cook, stirring occasionally, until the liquid evaporates
12
Add the remaining chicken broth and salt, and cook until the rice is al dente
13
Add the butter and Parmesan cheese and mix
14
Remove from heat
15
Drain the turkey (reserve the seasoning) and stuff it with some of the rice without stuffing it
16
Reserve the rest
17
Tie the turkey with kitchen string, place it in a roasting pan, and baste with the seasoning
18
Roast in the preheated oven, basting occasionally, until tender and golden brown (about 4 hours and 30 minutes)
19
Remove the kitchen string
20
Heat the reserved rice and serve with the roasted turkey
21
576 calories per serving