INGREDIENTS: Smoked ‘CAPELLA’ Turkey about 4 Kg. (Smoked Weight)For the Stuffing :
a. 2 small Leeks thinly sliced
b. 6 Spring Onions chopped fine
c. 75 grams Butter
d. 60 grams Cashew Nuts
e. 1 cup Bread Crumbs
f. 1 teaspoon Sage
g. 4 to 6 Rashers of Bacon chopped
h. 1½ cus of cooked Basmati Rice
i. ½ cup of Chicken stock or gravy for basting
j. Salt to taste
METHOD: A. THE TURKEYStep 1 : The smoked Turkey will be supplied by ‘Capella’ Farms frozen
Step 2 : This should be thawed either in the refrigerator or at room temperature. The smoked Turkey will thaw much faster than a un smoked one.
Step 3 : After the smoked Turkey is completely thawed and the whole Bird is at room temperature, stuff the body cavity with the prepared
stuffing. Seal the opening with skewers. Tie the legs together and tuck wings under the body.
Step 4 : Heat in slow oven placed on a wire rack in a roasting tin, till the Turkey is heated through. If it looks dry baste with a little stock and butter during heating


•  Melt the Butter in a pan
•  Add the onion and leeks and cook on a slow fire for ten minutes, or till transparent. Do not allow to brown.
•  Add the Bacon and cook slowly for another 5 to 10 minutes or till Bacon is cooked
•  Add the Bread Crumbs, sage and crushed Cashew Nuts and cook for further six minutes slowly or until the Bread Crumbs are crisp
•  Remove from fire and add the cooked rice. Mix everything well .

NOTE:It is only necessary to heat the Turkey through as the Smoking process has pre cooked the Bird and the stuffing too has been cooked