Ingredients to serve eight to twelve:
- 1 ½ cups (250g) thickly sliced leeks
- 3 medium-sized carrots
- 2 medium-sized potatoes
- 2 medium-sized turnips
- 3 medium-sized onions
- 3 cloves
- 7 to 10 lb (3 to 4,5 kg) turkey
- 1 thick lemon slice
- Parsley springs
- ¼ lb (100g) cranberries
- 1 bouquet garni, consisting of 1 bay leaf and springs of parsley and thyme
- 5 cups (1litre) turkey or chicken stock
- ⅓ cup (50g) white rice
Preheat the oven to 350⁰F (180⁰C).
Prepare 1 ½ cups of thickly sliced leeks. Scrape 3 medium-sized carrots and cut them into thick slices. Peel and quarter 2 medium-sized potatoes, 2 medium-sized turnips and 3 medium-sized onions.
Stick 3 cloves into one of the onion quarters. Put it inside the cavity of a 7 to 10 pound turkey with a thick slice of lemon and a few springs of parsley.
Put half the prepared vegetables into an ovenproof casserole or a roasting pan. Put the turkey on top of the vegetables. Mix the remaining vegetables with ¼ pound of cranberries and arrange them around the turkey. Wash the giblets and add them to the casserole with a bouquet garni, consisting of 1 bay leaf and springs of parsley and thyme. Pour in 5 cups of turkey or chicken stock.
Cover the casserole and bake for 2 ½ to 3 hours. Uncover and cook for 20 minute more, or until the turkey is tender and brown.
Transfer the turkey to a serving dish and arrange the vegetables around it. Discard the bouquet garni and giblets. Serve some of the stock with the turkey.
Pour the remaining stock into a bowl and chill it until the next day. Skim any fat from the top and pour the tock into a saucepan. Chop leftover turkey and vegetables and add to the stock with ⅓ cup of white rice. Simmer for 15 minutes, or until the rice is cooked. Serve as a hot soup.
Submitted by reallylove2cook @yahoo .com