Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------BASMATI AND LENTIL STUFFING---------------------
1 Onion, chopped 1/2 ts Salt
4 cl Garlic, minced 1 c Lentils
2 tb Butter 1 c Basmati rice
1/2 ts Ground cumin 3 c Water
1/2 ts Turmeric 1/2 c Raisins
1/2 ts Ground coriander 1/2 c Chopped pistachios

----------------------TANDOORI TURKEY---------------------------
1 (12-pound) turkey 1/2 ts Ground cumin
Salt and pepper 1 ts Chili powder
3/4 c Bottled tandoori paste 4 cl Garlic, minced
3/4 c Plain yogurt Formatted by Manny Rothstein

BASMATI AND LENTIL STUFFING

In skillet, cook onion and garlic in butter until soft. Add cumin,
turmeric, coriander and salt. Cook another 5 minutes and set aside.
Cook lentils and rice in water 15 minutes. Add onion/garlic mixture
to rice and lentils and cook 10 more minutes. Stir in raisins and
pistachios. Set aside to cool. Use to stuff body cavity and neck
cavity of bird.

TANDOORI TURKEY

Remove neck and giblets from turkey. Wash turkey well, then pat dry
and season inside and out with salt and pepper.
Spoon stuffing into turkey neck and body cavities. In large mixing
bowl, combine tandoori paste, yogurt, cumin, chili powder and garlic
until smooth. Spread 1/4 of mixture under turkey skin, then spread
remainder over turkey, saving little to baste turkey with.
Place on roasting rack in pan and roast at 325 degrees, basting
often, until nicely browned and thermometer inserted into deepest
part of thigh reads 175 degrees (155 degrees. Manny), about 15
minutes per pound.
Makes 12 to 14 servings.

Each of 12 servings contains about: 630 calories 1,030 mg sodium 200
mg cholesterol 26 grams fat 33 grams carbohydrates 63 grams protein
2.22 grams fiber.

From Mayi Brady, Copyright Los Angeles Times, November 16, 1995
Submitted By MANNY ROTHSTEIN On 11-25-95

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