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These recipes have been reproduced with permission from "Meat With Lenard". Proceeds from the sale of this book go to: Make*A*Wish®

Be a part of the magic and joy that the Make-A-Wish Foundation brings to hundreds of Australian children with life threatening illnesses each year, when you purchase the Meat With Lenard cookbook. All proceeds from the sale of the book will go towards bringing hope and light to young lives around the nation. The cookbook is available by phoning Lenard's on 1800 068 111 and is priced at only $19.95.

Double Turkey Breast with Cherry and Jasmine Rice Stuffing
serves 4-6

2.5 kg turkey buffe or double breast, bone in
1 cup butter, melted

Rice Stuffing:
1 bay leaf
1 teaspoon ground cardamom
1 teaspoon cinnamon
1 medium onion, halved and thinly sliced
1 tablespoon olive oil
1 1/2 cups jasmine rice
3 cups chicken stock
black pepper to taste
1/4 cup curly fresh parsley. chopped
1/2 cup fresh cherries, pitted and quartered
1 slice of any bread

1 recipe old fashioned turkey gravy
(see page 70 of book)

To make stuffing, plave ingredients, except parsley cherries and bread in a non-stick saucepan. Bring tothe boil, reduce heat so that it is barely simmering. Cover and cook for 15-20 minutes or until rice is tender and liquid is absorbed. Let cool, and mix in cherries and parsley. Stuff neck aperture iwth the slice of bread to retain stuffing.

Plave turkey in a large roastingpan and brush with 1/2 themelted butter. Cover turkey with aalightly greased foil and bake in a 180oC oven for 1 1/4 hours. Remove foil, baste with remaining butter and bake uncovered for a further 1/2hour. Serve with stuffing and gravy.

more...
Beef Rib Chilli Soup
Grilled Lamb on Turkish bread
Butterflied Soused Spatchcock
Chicken Thighs topped with Pistachio Pesto
Chicken Liver Risotto
Double Turkey Breast with Cherry and Jasmine Rice Stuffing

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