Consuming Passions - Worldwide Events Managers

Roast Turkey with Two Stuffings

Serves:

Notes

My preferred way of preparing the Christmas turkey is with two stuffings, one meat based, seasoned with spice and brandy, the other breadcrumb based flavoured with herbs and lemon.

Ingredients

Roasting turkey with giblets removed. (Wipe cavities before and after with paper towel)

Make stuffings as follows:

Stuffing 1 – spicy meat

• 1 kg pork and veal mince (or sausage meat)
• 1 tsp mixed spice
• 1 Tbsp brandy or cognac
• 250g rindless bacon, chopped finely
• 2 eggs
• 1/4 tspn salt and pepper

Mix ingredients in a large bowl.

Stuffing 2 – lemon and herbs

• 1 large onion, finely chopped
• Rind of a large lemon, grated
• 1 Tbsp olive oil
• 1 Tbsp chopped parsley
• 1 Tbsp chopped thyme
• 1 heaped tspn minced garlic
• 1/2 cup hot chicken stock
• Fresh breadcrumbs

Method

Mix all ingredients except breadcrumbs. When mixed, sprinkle in breadcrumbs and keep stirring until the mixture has a firm mashed potato consistency.

To prepare the turkey:

Stuff the larger cavity with the meat stuffing and the smaller cavity with herb stuffing. Pull skin over stuffing and secure with satay sticks. Rub turkey with olive oil. Turn turkey over so that the breast is underneath. Place on oiled baking tray and roast in oven at 180C for 20 minutes per 500g (include weight of stuffing). 40 minutes before serving, turn bird over to brown breast. 20 minutes before serving remove turkey from oven and allow to stand until ready to carve.

Important hint: Turkey should be stuffed as close as possible to cooking time.