THE ELECTRIC KITCHEN
Multicultural main dishes great for local-style feasts
WE'RE IN Week 3 of our series of Thanksgiving recipes from our files and we're featuring a Hawaiian-style turkey and a Chinese-style stuffing -- now, that's local style, a multicultural mix of flavors all in the same meal!
A helpful tip if you're using a frozen turkey for the recipe below: With a 10- to-12-pound turkey, you should start defrosting it in your refrigerator by Monday.
Oven Kalua Turkey
12 large ti leaves
10-to-12 pound turkey, rinsed and drained
1/2 bottle (3-1/2 ounce size) liquid smoke
1/4 cup Hawaiian salt
Preheat oven to 375 degrees.
Wash ti leaves; remove fibrous parts. Line large baking pan with foil; place leaves in pan, radiating from center. Put turkey on leaves. Rub liquid smoke and salt on inside and outside of turkey. Fold leaves around turkey and crimp foil tightly around turkey. Add a little water to pan.
Roast 6 hours. Shred turkey, adding pan liquid to moisten meat. Serves 8 to 10.
Approximate nutrient analysis per serving based on 10-pound turkey and 10 servings: 520 calories, 24 g total fat, 7 g saturated fat, 240 mg cholesterol, greater than 2,500 mg sodium, 2 g carbohydrate, 70 g protein, no fiber or sugar.
Mochi Rice Stuffing
2-1/2 cups mochi rice
2-1/2 cups water
6 large dried mushrooms, soaked
3 slices bacon, chopped (for lower fat, use turkey bacon; for convenience, use 3/4 cup cooked bacon toppings available at grocery stores)
1 cup chopped onions
1/2 cup chopped green onion
1/2 pound diced lup cheong (Chinese sausage)
1 cup chopped water chestnuts
2 tablespoons chopped cilantro
2 teaspoons soy sauce
1-1/2 teaspoons salt
1/2 teaspoon sugar
Dash of pepper
In a rice cooker or 2-quart saucepan, rinse rice; drain. Add water; soak 1 hour. Cook rice until tender, about 20 minutes.
Remove stems from mushrooms, chop caps.
In a large saucepan, fry bacon until crisp, drain; stir in onions, green onion, lup cheong and mushrooms. Cook until onions are clear. Add remaining ingredients and cooked rice. Mix gently. Makes enough stuffing for a 12-to-14- pound turkey (about 12 servings).
Approximate nutrient analysis per serving: 270 calories, 9 g total fat, 1.5 g saturated fat, 5 mg cholesterol, 540 mg sodium, 38 g carbohydrate, 1 g fiber, 2 g sugar, 8 g protein.
Hawaiian Electric Co. presents this weekly collection of recipes as a public service. Many are drawn from HECO's database of recipes, accessible online at www.heco.com