Ingredients
one whole turkey, about 10-12 lbs.
5 oz. fish sauce
5 oz. thin soy sauce
5 oz. Maggi
5 oz. scotch
1 Tbs. pepper
1 Tbs. sesame oil
14 oz. ginger
10 cloves garlic
6 cloves shallots
Preparation
Chop all the ingredients except the turkey in a food processor until it's chopped
fine. Marinate turkey for 3-4 hours. Then remove and clean turkey well, make sure the
turkey is dry before you put it in the fryer. In a deep fryer, make sure your pot is
deep enough to prevent the oil from spilling over. Preheat oil to 350 degrees then fry
they turkey until it's golden brown, about 3-5 minutes per pound, depending on the
size of the turkey). Put aside
Ingredients for Stuffing
5 c. Chinese taro, cleaned and cut into 1" cubes
1 c. fresh roasted chestnuts
2 Tbs. vegetable oil
1/4 c. shiitake mushroom, sliced
1/2 Tbs. garlic, chopped
1/2 Tbs. shallot, chopped
1/4 c. celery, chopped
1 c. cream or chicken stock
1 Tbs. Chinese parsley, chopped
1 Tbs. green onion, chopped
2 Tbs. butter
salt & pepper, to taste
Preparation
In a steamer, steam taro for about 10 minutes then put aside. Sautee shiitake
mushrooms with vegetable oil on medium heat for about 1 minute or until the mushroom
turns to a light brown color. Add garlic, shallots and celery. Sautee for a few more
minutes to sweat the shallots. Add cream or chicken stock and all the ingredients and
sauté for 5 minutes. Add steamed taro and mash to your liking.
Ingredients for Cranberry Pineapple Chutney
3 c. pineapple, diced
2 c. fresh cranberry
1/2 Tbs. butter
2 Tbs. brown sugar
1 Tbs. orange zest
1 Tbs. ginger, chopped
1/4 Tbs. cinnamon
sprinkle of nutmeg
pinch of salt
Preparation
In a sauté pan with medium heat, add butter, brown sugar, cinnamon and nutmeg and
bring to a boil. Add pineapple, cranberry, orange zest, ginger and a pinch of salt and
bring to a boil. Turn heat down and simmer for about 20 minutes on low heat and make
sure mist of the liquid has evaporated
