Peruvian Christmas Turkey and Christmas Rice

The Christmas turkey is a staple of festive tables in Peru, where it is often stuffed and served with colorful Christmas rice. This festive dish highlights typically Peruvian ingredients, such as spices and dried fruits, with a sweet and sour stuffing. Peruvian Christmas rice, garnished with vegetables and raisins, is the perfect accompaniment to this stuffed turkey for a complete and elegant meal, naturally gluten-free and ideal for the end-of-year celebrations.

Preparation time 30 mins

4 -hour cooking time

Total time 4 hrs 30 mins

Difficulty: beginner

Servings: 10

Ingredients

For the Christmas turkey
For the turkey:
1 1 turkey of 3 to 4 kg, prepared for cooking
2 Tbsp butter or olive oil
1 Tbsp of salt
1 tsp black pepper
1 tsp paprika
2 of orange juice
1 lemon juice
For the stuffing:
200 g minced beef or pork
1 onion, finely chopped
1 apple, peeled and diced
100g raisins
50 g walnuts or almonds, crushed
1 tsp cinnamon powder
1 tsp ground cloves
Salt and pepper, to taste
2 tbsp olive oil
For Christmas rice
600 g basmati or long grain rice, rinsed
2 onion, finely chopped
2 red pepper, cut into small cubes
4 cloves of garlic, chopped
200 g peas
100g raisins
4 tbsp olive oil
1.2 l of gluten-free chicken broth
Salt and pepper, to taste
Fresh parsley or cilantro, chopped to garnish

Preparation

1
For the Turkey:
2
Prepare the stuffing: In a pan, heat the olive oil and fry the onion until translucent. Add the minced meat and brown it. Then add the diced apple, raisins, walnuts, cinnamon and cloves. Season with salt and pepper. Cook for a few minutes, then remove from heat and let cool slightly.
3
Prepare the turkey: Preheat your oven to 160°C. Rub the turkey with salt, pepper, paprika, and brush with orange and lemon juice. Fill the inside of the turkey with the stuffing, then close it by sewing or using toothpicks.
4
Cooking the turkey: Place the turkey in a roasting pan and coat with melted butter or olive oil. Cover the turkey with aluminum foil and bake for 2.5 to 3 hours (about 40 minutes per kilo), basting it every hour with the cooking juices. Remove the aluminum foil for the last 30 minutes of cooking to brown the skin. The turkey is ready when it is browned and the juices run clear.
5
For the rice:
6
Brown the vegetables: In a large saucepan, heat the olive oil over medium heat. Add the onion and red pepper and sauté until soft. Add the garlic and cook for 1 more minute.
7
Add the rice and peas: Add the rice and cook for 2 minutes, stirring constantly to coat the grains with oil. Then add the peas and raisins.
8
Cooking the rice: Pour the hot chicken broth into the saucepan, season with salt and pepper, and bring to a boil. Cover and cook over low heat for about 15 minutes, or until the rice has absorbed the liquid and is tender. Remove from heat and let rest for 5 minutes before serving.
9
Garnish and serve: Garnish the rice with chopped parsley or cilantro for a fresh touch. This colorful and fragrant rice is the perfect accompaniment to Christmas turkey.

Keywords: Gluten -free Christmas meal, gluten -free Christmas turkey, Christmas rice