Chinese-American Thanksgiving Turkey

Short-grain arborio rice can be substituted for sticky rice if necessary, but omit the soaking step.

Chinese-American Thanksgiving Turkey
A delicious Chinese take on a traditional American feast.
Yield: serves 10-12

Ingredients

  • 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 12 lb. lean ground pork
  • 3 Tbsp. Chinese light soy sauce
  • 4 Tbsp. shaoxing (Chinese rice wine) or dry sherry
  • 2 Tbsp. peanut oil
  • 12 cup finely chopped scallions
  • 2 Tbsp. finely chopped fresh ginger
  • 12 lb. Chinese pork sausage, coarsely chopped
  • 12 lb. peeled water chestnuts, coarsely chopped
  • 3 cups sticky rice, soaked overnight
  • 6 cups chicken stock
  • 3 Tbsp. cornstarch

Instructions

  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, 12 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 12 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 34 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.