Turkey with Chestnut

Ingredients
1 turkey
6 cups chestnuts boiling salted water
1 cup melted butter
2 teaspoons salt
1/4 teaspoon pepper
1/2 cup cream
2/3 cup dry bread or cracker crumbs
3 tablespoons chopped parsley
1 cup chopped celery
2 tablespoons grated onion broiled sausages (for garnish)

Method
Shell and skin the chestnuts and drop them into boiling salted water. Cook them until they are soft.
Put them through a potato ricer and combine them with the remaining ingredients.
Fill cleaned turkey with the dressing.
Roast the turkey uncovered in a slow over 300o f until tender.
Season with salt and pepper when it is half cooked.
Serve on hot platter and garnish with broiled sausages.

Turkey Biryani

Ingredients
1 lb. turkey (cut in medium pieces)
cardamom to taste
cinnamon to taste
5 tbsp. clarified butter
cloves to taste
1 tsp. all spice powder
1 tbsp. garlic (paste)
1 tbsp. ginger (paste)
5 onion
salt to taste
5 tomato
1/2 cup yoghurt
3 tbsp. vegetable oil
10 green chilies
2 tsps. red chili powder
2 1/2 cups rice (basmati)
2 tsps. coriander powder

Method
Marinate turkey with yoghurt, chilli powder, coriander powder, garam masala powder and
salt. Set aside for atleast 4 hours.Add 3 tablespoons of oil to the frying pan. Add ginger
garlic paste when oil is hot and fry till golden brown.

Now add cut onions, green chillies and fry till onion is transparent. Add tomatoes and fry
well. Add mint and coriander leaves and set aside to cool. Once cooled, blend all this in a
blender till the mixture becomes finely grinded.

Add ghee and oil to a frying pan, when heated add cloves, cardamom and cinnamon. Fry
till brown. Now add salt, the blended and the marinated mixtures and mix well. You can
also add mint and coriander leaves while cooking.

If you are using pressure cooker let the mixture with turkey cook for 2 whistles. Otherwise
for frying pan cook the mixture for 30-40 minutes, till the meat is half cooked. Meanwhile
wash the basmati rice well and drain the water. Once the meat is ready, add water and
basmati rice.

Rice to water ratio should be 1:2(the water includes the gravy from cooking the meat).
Add salt to the mixture. Let the rice cook. Once done serve hot with curd raita

Turkey Fry

Ingredients
1/2 kg turkey breast
2 cups broccoli florets
1 capsicum, thinly stripped
1 tbsp cornstarch
2 tbsp butter
3 tbsp sesame oil
2 sprig spring onion, chopped finely
1/2 onion, chopped finely
1/4 tsp garlic paste
1 tsp grated ginger paste
3 tbsp soy sauce
2 cups chicken broth
1/2 tsp red chilli powder
1/8 tsp black pepper powder
1 tbsp lemon juice
salt as per taste

Method
Mix and wash dals well. Soak for 30 minutes.
Pressure cook till soft but not overcooked. (Approx. 3 whistles)
Mash a little with the back of a spoon, while hot.
Heat butter in a deep pan. Add seeds, allow to splutter.
Add onion, ginger and green chillies.
Stir fry till soft, add masalas (red chillies and salt) and dals, mix well.
Bring to a boil. Simmer for 3-4 minutes.
Garnish with chopped coriander and lemon juice.
Serve hot with rice, rotis, etc.