Stuffed-barbecue turkey bundles with Guyanese fried rice
By Raquel Fox
1 whole boneless young turkey breast, cut into 3-inch pieces
1 tablespoon (15 mL) granulated garlic powder
Salt and pepper to taste
2 cups (500 mL) prepared stuffing
16 slices smoked applewood bacon
1 cup whiskey-barbecue sauce
Guyanese fried rice:
4 cups (1 L) cooked jasmine rice
1/2 cup coconut aminos or soy sauce
1 teaspoon dark brown sugar
2 teaspoons fish sauce (nam pla)
1/4 cup (60 mL) vegetable oil
1/4 piece onion, diced
2 shallots finely diced
1 celery stalk, diced
4 cloves garlic, minced
1 teaspoon ginger, minced
1/2 red bell pepper diced
1 large carrot, diced
3-4 Chinese long beans (bora), cut into 1/2 inch pieces
1/4 piece red cabbage, shredded
1 wiri pepper, diced (optional)
1-2 teaspoons fried rice seasoning to taste
1 teaspoon (5 mL) ground thyme
2 culantro (shado beni), diced
Preheat the oven to 375°F (180˚C).
Rinse turkey in a large bowl with cold water and one tablespoon (15 mL) white vinegar. Pat dry with paper towels, season both sides with garlic powder, salt and pepper.
Line a 13- x 9-inch (33 x 23 cm) baking sheet with parchment paper.
Make a slit in each turkey breast to form pockets. Use a teaspoon to place the stuffing inside each pocket.
Roll each piece into a bundle, wrap crisscross with two slices of bacon and secure with wooden toothpicks. Brush generously with barbecue sauce, transfer to the oven bake uncovered, basting halfway with the additional sauce, for 45 minutes or until an instant-read thermometer inserted into the thickest part of the meat registers 165˚F (74˚C).
For crispier bacon turn oven to broil on high for one minute. Serve with Guyanese fried rice.
Guyanese fried rice:
In a small bowl, mix the coconut aminos (or soy sauce), sugar, fish sauce and set aside.
Heat a large skillet or wok, with oil over medium-high heat. Add onion, shallot, celery and cook while stirring for two minutes or until onions are translucent. Add garlic, ginger cook while stirring for one minute.
Add bell pepper, carrot, long beans, cabbage and cook for three minutes or al dente. Add pepper if using and stir.
Add the cook rice, seasoning and stir. Add the sauce mixture and continue to stir and coat the rice. Add thyme, culantro, cook one to two minutes, remove rice from heat and serve at once.
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