he cavity.
Rinse the turkey well with cold water inside
iblets and neck from turkey; reserve for Savory Herb Gravy. Rinse
en to 350\u00b0F.
For the stuffing, melt the
and Worcestershire sauce. Place the turkey in a non-reactive pan
and rosemary.
Rinse the turkey inside and out under cold
nd neck from turkey, reserve for gravy.
Rinse turkey with cold running
x well.
Rinse the turkey inside and out under cold
nd rub all over the turkey. Place in a large roasting
nise and cloves and saute for 2 mins. Add the cabbage
abbage in boiling salted water for 10 mins. Drain. Set aside
ven to 400\u00b0F. Wrap turkey breast with the prosciutto. Sprinkle
eep horizontal cut along each turkey fillet to form a pocket
Wash turkey, drain, and place in 3-
ot of salted, boiling water for about 20 mins. Blanch the
ith parchment paper. Season the turkey with salt and black pepper
ime juice and apply to turkey cutlets as a marinade.
Cook the rice according to the package instructions. Heat the oil in a large pan and brown the turkey breasts for 2 mins on each side until cooked through, then season. Remove and keep warm.
For the sauce, add the onions and carrots to the pan with the turkey juices and saute for 4 mins. Add the jam, stock and orange juice and bring to a boil. Reduce the heat and simmer for 3-4 mins. Season to taste. Stir in 3/4 of the chopped parsley.
Arrange the turkey slices on 4 plates with the rice and sauce. Garnish with the remaining parsley.
Open the turkey leg flat, skin side down,
Heat a large pan and add cooking spray. Add onion, garlic, chilies. Cook for 2 minutes. Sprinkle in all spices and cook for additional 2 minutes.
Add eggplant and turkey. Cook for 5 minutes, or until turkey is browned. Add carrots and red pepper, stir. Pour in the chicken stock.
Bring to a boil, cover and simmer for 20-25 minutes, until turkey is tender.
Sprinkle with chopped cilantro and serve.
rying pan and sear the turkey pieces for 3-4 mins on