Try this delicious chicken and turkey dish to make your Christmas meal memorable and delicious.
Roasted Whole Turkey with Minced Chicken stuffing recipe
Ingredients
One Whole Turkey: 4 kg
Minced chicken: 1 kg
Oil: 200 ml
Chopped garlic: 100 grams
Salt: 100 grams
Pepper: 100 grams
Chopped rosemary: 100 grams
Leek: 200 gram
Celery: 200 grams
Carrot: 200 grams
Bread Crumbs: 100 grams
Eggs: 2
Method
1. Preheat the oven to 220°C. Lightly grease a small ovenproof dish with oil.
2. To make the stuffing, gently heat the butter and oil in a large bowl over a moderate heat and cook the onion, rosemary, carrot and celery for 10 minutes until soft. Remove from the heat and tip into a bowl. Stir in the breadcrumbs, herbs, beaten egg
and salt and pepper. Mix well to bind the mixture together. Allow the stuffing to cool completely.
3. Remove the giblets and neck from the turkey and rinse it inside and out, then pat dry with paper towels.
4. Loosely stuff the turkey with half of the stuffing, pushing it well up inside to make a neat shape.
5. Place the turkey, breast side down, on a rack in a roasting tray. Pour about 1 cup of water under the rack. (This creates steam and helps to keep the bird moist. It will also collect the juices that drip down during cooking and can be used for making the
gravy.) Roast for 30 minutes.
6. Remove the roasting tin from the oven and gently turn the turkey over so its breast is facing up. Rub the oil over the breast, then season with salt and pepper. Reduce the oven temperature to 150°C. Roast the turkey for a further 1½ hours, basting every 20 minutes with the juices in the tin. Add the dish of stuffing to the oven when there is 30 minutes to go. To test if the turkey is ready, insert a skewer into the thickest part of the thigh – the juices should run clear.
7. Remove the turkey from the tray, cover with foil and allow standing in a warm place for about 10 minutes before carving. Keep the stuffing in a warm place.
8. Meanwhile, make the sauce. Gradually stir the roasting juices from the turkey into the flour paste, and then pour the mixture into a saucepan over a moderate heat. Add the stock and wine, and then bring to the boil, stirring until smooth and thickened.
Season, then pour into a sauce pot. Place the turkey on a large plate and serve with the stuffing, sauce and some wedges of lemon.
Chef’s tips:
1. If you have the turkey giblets, use them to make a flavorsome stock. Put them in a small saucepan and pour in enough water to cover. Add some chopped onion, thyme, lick, carrot and celery with some seasoning, and then bring to the boil. Reduce the heat to
low, cover and simmer gently for 30 minutes, then strain before using.
2.• Always stuff a turkey just before you are ready to cook it; otherwise there is a risk of bacteria forming.
Preparation time: 30 minutes
Cook time: 2 hours 30 minutes
Recipe from Cafe Delhi Heights
