The Anglo Indian stuffed bird 

Lorraine Woodman

Flipping through the pages of old cookbooks and handwritten recipes, 72-year-old Andheri resident Lorraine Woodman verbally shared with us her family recipe of Stuffed Turkey and Chicken. “It’s hard to finish the whole bird for a family, that’s also why people prefer chicken. Also, tastes have had a makeover to chicken kiev, chicken wings and only leg roast. Back in the day, we would make stuffed bird by first washing it inside out and rubbing it with salt and pepper. We’d keep it aside and meanwhile prepare the butter rub using about 250 grams of Amul butter in a bowl, adding a little garlic paste, parsley, nutmeg and pepper and keep it aside. For the stuffing, we’d put bread cubes fried in butter and any cold cuts of ham, bacon, chicken liver—all chopped small and sautéd in butter. Grated carrot, green peas and minced onions are sautéd too with salt and pepper. Add some lemon zest and juice to the mixture. We would then gently separate the skin from the bird on top without tearing it. Then, we used to try and rub as much flavoured butter inside, reserving some to smear over the rest of the bird. We would mix all the fried stuffing with hands and put into the cavity of the bird, filling it tightly and securing the opening with tooth picks. This would be baked over a bed of sliced carrots, onions and sliced potatoes in a greased baking tray and cooked in the oven at 180C covered with foil for 45 minutes. Then we would remove the foil and brush the juices of the pan over the bird (basting), repeating this a few times and returning it to the oven till the bird looks cooked and golden brown. We’d pierce it with a skewer to check if the juices that run out are not red but brown to ascertain it is cooked through. Next, we’d put off the oven and leave the bird in. Even after removing it from the oven, we would leave it covered with foil so that it remains moist. A usual serving of potato salad, pumpkin pie, fresh green salad and bread would make the meal complete. Do give it a try,” says Woodman.