Chinese-American Thanksgiving Turkey
SERVES 10–12
Short-grain arborio rice can be substituted for sticky rice if necessary, but omit the soaking step.
1 12-lb. turkey, giblets coarsely chopped and reserved
3 tbsp. sesame oil
Salt and freshly ground black pepper
1 cup dried black mushrooms
1 1/2 lbs. lean ground pork
3 tbsp. Chinese light soy sauce
4 tbsp. shaoxing (Chinese rice wine) or dry sherry
2 tbsp. peanut oil
1/2 cup finely chopped scallions
2 tbsp. finely chopped fresh ginger
1/2 lb. Chinese pork sausage, coarsely chopped
1/2 lb. peeled water chestnuts, coarsely chopped
3 cups sticky rice, soaked overnight
6 cups chicken stock
3 tbsp. cornstarch
1. To prepare turkey, rinse, pat dry, then place in a large roasting pan. Rub skin with 2 tbsp. sesame oil, then season with salt and pepper, cover with plastic wrap, and refrigerate for at least 2 hours.
2. To make the stuffing, place mushrooms in a small bowl. Cover with hot water and set aside until soft, about 20 minutes. Drain mushrooms, then remove and discard stems. Coarsely chop caps and set aside. Meanwhile, combine pork, 1 tbsp. soy sauce, 1 tbsp. shaoxing, 1 tsp. salt, 1/2 tsp. pepper, and remaining 1 tsp. sesame oil in a medium bowl. Mix well and set aside to marinate for 20 minutes.
3. Heat a large deep skillet over high heat. Add peanut oil, then add scallions and ginger and stir-fry for 3 minutes. Add ground pork mixture and giblets and cook, stirring, until meat begins to brown, 3 minutes, then add sausage, water chestnuts, mushrooms, and rice. Cook, stirring, for 3 minutes more. Add 3 cups stock, remaining 2 tbsp. soy sauce, and 3 tbsp. shaoxing. Season with salt and pepper, reduce heat to low, cover, and cook for 20 minutes. Uncover and set aside to cool.
4. Using your fingers, loosen turkey's skin. Stuff a thin layer of rice mixture between skin and breast, then fill cavity (any extra stuffing can be steamed in a baking dish for 40 minutes). Truss turkey with kitchen string and place in a large baking pan. Put baking pan on a rack in a larger roasting pan. Fill roasting pan with about 1'' boiling water and cover with a tight-fitting lid or aluminum foil. Place on top of stove over two burners, then steam over medium heat (adding water if necessary) until juices from turkey run clear, about 3 1/2 hours.
5. Preheat oven to 350°. Discard steaming water. Transfer turkey to rack in roasting pan. Pour juices from baking pan into a small saucepan. Add remaining 3 cups stock and set aside. Roast turkey for 25 minutes, then increase heat to 450° and roast until golden brown, about 15 minutes more. Remove turkey from oven and allow to rest for 15 minutes before carving. Meanwhile, to make sauce, mix cornstarch with 3/4 cup water. Bring stock mixture to a boil over medium-high heat. Skim, stir in cornstarch, and cook until thickened, about 2 minutes. Season with salt and pepper and serve with turkey and stuffing.
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