Christmas Turkey stuffed with saffron cranberries and wild rice

Ingredients

For 4 servings

• •1 1 4.5 kg turkey unit (cooked)
• •1 1 orange unit in neighborhoods
• •2 2 fresh rosemary strands
• •25 g 25 g butter
• •1 pincée 1 pinch saffron
• •12 tranche 12 slice pancetta
• •50 g 50 g wild long grain rice
• •6 6 sausage unit (good quality without skin or sausage flesh)
• •100 g 100 g cooked chestnut, crumbled
• •4 4 c to s ocean spray dried cranberries
• •finely grated zests of a small orange
• •50 g 50 g fresh white breadcrumbs
• •25 g 25 g butter
• •1 1 unit coarsely chopped onion
• •3 3 fresh sage leaves minced

Method

1. 1.Cook the rice according to the sachet, drain and rinse with cold water. Place rice, sausages, chestnuts, orange peel, breadcrumbs and dried cranberries in a salad bowl.
2. 2.Meanwhile, melt the butter in a small saucepan and sage for 7-8 minutes over low heat until the butter softens. Stir in the stuffing and mix. Season with salt and freshly ground black pepper.
3. 3.Fill the turkey with this preparation, add orange quarters and rosemary, and hold it. Weigh and place the turkey in a large roasting dish. Calculate the cooking time (18 minutes for 450 g). Preheat oven to 170°c-190°c / thermostat 5.
4. 4.Melt the rest of the butter in a small saucepan and add the saffron and let stand for 5 minutes, stirring occasionally. Brush turkey and season with freshly ground salt and black pepper. Place the pancetta on the turkey.
5. 5.Cover with aluminium foil and roast during the calculated time by watering with the meat juice every 45 minutes. Check if the turkey is cooked by pressing the thickest part of the thigh.
6. 6.If the juice is clear, cover the turkey and let stand for 20 minutes before cutting. If the juice is pink, oven again and cook for another 15 minutes before testing again in the same way.