Sticky Rice "Stuffing"
Sticky Rice "Stuffing"
Ingredients
For the Sticky Rice Stuffing
- 1 1/2 cups glutinous rice
- 1/2 cup raw peanuts
- 1 cup taro root, peeled and diced into 1/2-inch cubes
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Turkey
- 1 whole turkey, 16 pound, thawed
- 1 oven roasting bag, large
For Serving (Optional)
- as needed cooked vegetables, such as broccoli, carrots, mushrooms, and tomatoes
- as needed gravy or sauce, for serving
Instructions
- 1
In a large bowl, combine the glutinous rice and raw peanuts. Cover with several inches of cold water. Let soak overnight, or for a minimum of 8 hours.
⏱️ 480 min
- 2
After soaking, drain the rice and peanuts thoroughly. Add the diced taro root, salt, and black pepper to the rice and peanut mixture. Mix well to combine.
⏱️ 10 min
- 3
Preheat your oven to 325°F (160°C).
⏱️ 15 min•🌡️ 325 - 4
Remove the neck and giblets from the turkey cavity. Pat the turkey dry with paper towels. Loosely stuff the prepared sticky rice mixture into the main cavity of the 16-pound turkey. Do not pack too tightly, as the rice will expand during cooking.
⏱️ 10 min
- 5
Place the stuffed turkey into a large oven roasting bag according to the manufacturer's instructions. Seal the bag, leaving a small vent hole as directed.
⏱️ 5 min
- 6
Place the roasting bag with the turkey in a large roasting pan. Roast in the preheated oven for 3 1/2 hours, or until a meat thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F (74°C).
⏱️ 210 min•🌡️ 325
- 7
Carefully remove the turkey from the oven. Let it rest in the bag for 15-20 minutes before carving. This allows the juices to redistribute.
⏱️ 20 min
- 8
Transfer the turkey to a large serving platter. Garnish with cooked vegetables if desired. Scoop out the sticky rice "stuffing" from the turkey cavity and serve alongside the turkey, with gravy or sauce as desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Sticky Rice "Stuffing"
For the Sticky Rice Stuffing
- 1 1/2 cups glutinous rice
- 1/2 cup raw peanuts
- 1 cup taro root, peeled and diced into 1/2-inch cubes
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Turkey
- 1 whole turkey, 16 pound, thawed
- 1 oven roasting bag, large
For Serving (Optional)
- as needed cooked vegetables, such as broccoli, carrots, mushrooms, and tomatoes
- as needed gravy or sauce, for serving
Instructions
- 1
In a large bowl, combine the glutinous rice and raw peanuts. Cover with several inches of cold water. Let soak overnight, or for a minimum of 8 hours.
⏱️ 480 min - 2
After soaking, drain the rice and peanuts thoroughly. Add the diced taro root, salt, and black pepper to the rice and peanut mixture. Mix well to combine.
⏱️ 10 min - 3
Preheat your oven to 325°F (160°C).
⏱️ 15 min•🌡️ 325 - 4
Remove the neck and giblets from the turkey cavity. Pat the turkey dry with paper towels. Loosely stuff the prepared sticky rice mixture into the main cavity of the 16-pound turkey. Do not pack too tightly, as the rice will expand during cooking.
⏱️ 10 min - 5
Place the stuffed turkey into a large oven roasting bag according to the manufacturer's instructions. Seal the bag, leaving a small vent hole as directed.
⏱️ 5 min - 6
Place the roasting bag with the turkey in a large roasting pan. Roast in the preheated oven for 3 1/2 hours, or until a meat thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F (74°C).
⏱️ 210 min•🌡️ 325 - 7
Carefully remove the turkey from the oven. Let it rest in the bag for 15-20 minutes before carving. This allows the juices to redistribute.
⏱️ 20 min - 8
Transfer the turkey to a large serving platter. Garnish with cooked vegetables if desired. Scoop out the sticky rice "stuffing" from the turkey cavity and serve alongside the turkey, with gravy or sauce as desired.
⏱️ 5 min