I had considered making the dressing from this recipe but Jon is not interested in trying it.
Roast Turkey with Asian Stuffing
By Martin Yan, Yan Can Cook & Author,Martin Yan’s China
Makes about 10-12 servings
1 (4 kilograms to 4 1/2 kilograms) turkey, thawed and cleaned
1 (4 kilograms to 4 1/2 kilograms) turkey, thawed and cleaned
4 slices uncooked bacon
6 thin slices ginger, pressed
Marinade
1 teaspoon Chinese five-spice
2 tablespoons light soy sauce
2 tablespoons dark soy sauce
1/4 cup Shao Hsing wine
Stuffing
2 tablespoons cooking oil
2 Chinese sausages, thinly sliced
1 tablespoon minced ginger
1/2 cup thinly sliced carrots
4 green onions, sliced
1/2 cup sliced water chesnuts
1/2 cup sliced fresh shiitake mushrooms
3-1/2 cups cooked glutinous rice
3 tablespoons oyster-flavored sauce
1 tablespoon sesame oil
1/2 teaspoon white pepper
1. Carefully place bacon and ginger under the skin on the breast side of turkey. Combine marinade ingredients in small bowl; rub all over the inside and outside of the turkey. Refrigerate until ready to stuff.
2. Heat wok over high heat until hot; add vegetable oil and swirl to coat sides. Add Chinese sausages and ginger; stir and cook until fragrant, about 30 seconds. Add carrots, green onions, water chestnuts, and mushrooms; stir-fry 2 minutes. Remove from heat. Stir in glutinous rice, oyster-flavored sauce, sesame oil, and pepper.
3. Just before roasting, lightly stuff body and neck cavities of turkey. Fasten openings with skewers or truss. Place turkey, breast side up, on rack in roasting pan; roast in preheated 325°F oven until internal temperature of inner thigh reaches 165°F (allow 12 to 15 minutes per pound). Remove stuffing from turkey to serving bowl. Carve and serve.