We have a super delicious pairing today as part of our summer food and white wine series. Turkey is a favourite on most people’s menu during Christmas time and can be prepared in a variety of interesting ways to suit your palate. Pair this with our fabulous, single vineyard Chenin Blanc from our Elgin farm and you almost won’t need anything else on your Christmas table. Chenin Blanc can be made in various styles according to the winemaker’s style and choice and our award-winning version of a Chenin was barrel fermented in French oak for 9 months which lends it beautiful buttery aromas, which pairs perfectly with poultry in general and specifically with the nutty stuffing of this turkey.
Kettle braai turkey with cashew nut stuffing
* Beware: this recipe is enough to feed 12 of your hungry family members:)
- 5 kg turkey
- Liver and heart of a turkey
- 500 g pork sausage meat
- 4 slices of bacon
- 1 small tub of chicken livers
- 2 onions
- 2 eggs
- 2 to 4 thick slices of brown bread for crumbs
- Butter and olive oil
- 600 g cashew nuts
- 1 sweet potato
- Salt and black pepper, lemon juice, chopped parsley
- Brandy (optional)
Crumb the bread and place in mixing bowl. Fry onions, bacon, liver, turkey heart, 400 g of cashews and sausage meat in butter and a dash of olive oil. Bake sweet potatoes and remove skin. Add the sweet potatoes to the mix, mince and add the juices from the frying pan. Keep some of the cashews for later.
Combine the mixture and bread crumbs and add two dessertspoons of parsley, salt and pepper to taste, a few drops of fresh lemon juice and the whole cashews. Add two glugs of brandy. Bind the mixture with two eggs and stuff the neck-end of the turkey. Sew the neck skin closed (use cotton or unwaxed dental floss, or skewers). Stuff the rest of the mixture into the abdominal cavity.
Rub the turkey with olive oil and place four to six slices of bacon on the breast side. Wrap in tinfoil. Make an indirect fire in your kettle braai and place the turkey breast-side up over a drip tray. Cooking time varies with the size of the bird – roast for 20 minutes per half-kilo.
Open foil for the last 30 minutes so that the bird browns nicely. When the bird’s juices run clear (stick a fork into the thigh to test), it’s done.
Pair this with:
Artisan Kogelberg Chenin Blanc 2011
R 99.00/bottle BUY ONLINE
The Vrede en Lust Artisan Range is handmade, in very small quantities. Our Wine Club members will always be the first to receive these new releases!
This Chenin Blanc comes from a single vineyard in Elgin – The Kogelberg block.
This is our first bottling of a single varietal Chenin and we were thrilled by it winning a Gold Michelangelo just prior to its release!
|Style and Tasting Notes||A full-bodied wine with the typical fruit character of Chenin – orange peel and citrus. The palate is rich with hints of honey and ripe fruit – this wine will be the perfect food partner.|
|Wine Making Notes
|The Chenin Blanc is from the 3rd crop from our Casey’s Ridge Kogelberg vineyard in Elgin. The wines were fermented in 225 and 500 L French oak barrels using 2nd and 3rd fill barrels. The wine was left on lees for 9 months prior to bottling|
|Ageing Potential||Drink Now or through 2018|
|Pairing Suggestions||Ideal with creamy Asian and Mexican dishes|
|Winemaker||Susan Erasmus with Ansone Stoffberg|
|Wine or Origin||Elgin|
|Packaging||750ml under Stelvin|
|Residual Sugar||4,6 g/L||PH||3,58|