Roasted Stuffed
Christmas Turkey
serves 12 guests
Recipe perfectly paired with :
2000 Domaine de Viaud, Lalande de Pomerol, Bordeaux, France
Ingredients
8kg deboned Turkey
600g English Sausage
600g Pork Mince
600g Beef Mince
600g Mortadella cut in small cubes
3 Eggs
100g grated Caseificio Gennari, Parmesan Cheese 16 months
6 slices of White Bread
100ml Milk
2 sprigs fresh Rosemary finely chopped
30 Sage leaves finely shredded
Small bunch of Parsley leaves finely chopped
1 Onion finely chopped
2 Apples skin removed and cut in small cubes
100g Papa dei Boschi toasted Hazelnuts
Pinch of Nutmeg
Ogygia Gozo Sea Salt and freshly cracked Black Pepper
100ml Ogygia Unfiltered Extra Virgin Olive Oil
2 litres Chicken Stock
Method
In a large container, mix the Bread slices with Milk, and blend together to form a smooth paste
Add the Sausage, Pork Mince, Beef Mince, Mortadella, beaten Eggs, Parmesan Cheese and Herbs
Stir well and add the Onions, Apples, Hazelnut, Nutmeg and Seasoning
Season well the Turkey and stuff with the prepared stuffing
With the help of a string, tie the Turkey together and brush with Oil
Cook in a preheated oven to 180°C uncovered with half the Stock for about 3 to 4 hours or until you insert a roasting needle and transparent water comes out
Every 45 minutes brush the Turkey with Chicken Stock so it does not become dry
Should the Turkey starts browning more than desired, cover and continue the cooking covered
Let the Turkey rest, remove the strings and slice