Roast Turkey with Sage and Walnut Stuffing and Gravy
by geryb
From www.taste.com.au
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INGREDIENTS
- 80 grams Butter
- 4 Bacon Rashers ; rind removed, finely chopped
- 1 Onion ; finely chopped
- 2 Garlic cloves ; crushed
- 140 grams Bread crumbs
- 55 grams Walnuts ; coarsely chopped
- 1 tablespoon Fresh sage ; shredded
- 1 Egg ; lightly whisked
- 2 tablespoons Flour
- 250 ml Dry white wine
- 250 ml Chicken Stock
- 6 kg Turkey ; neck removed
- Salt and pepper to taste
INSTRUCTIONS
Melt 20 g of the butter in a frying pan over medium-high heat until foaming. Add bacon, onion and garlic and cook, stirring, for 5 minutes or until onion softens. Transfer to a heatproof bowl. Add the breadcrumbs, walnuts, sage and egg and stir until well combined. Season with salt and pepper.
Preheat oven to 180°C. Rinse the turkey inside and out under cold running water. Pat dry with paper towel. Fill the cavity with breadcrumb mixture. Tie the legs together with un-waxed white kitchen string. Tuck the wings under. Place turkey, breast-side up, in a roasting pan. Brush with 10 g butter (melted) and cover with foil. Roast in oven, basting every 30 minutes, for 3 1/2 hours or until juices run clear when thigh is pierced with a skewer. Transfer turkey to a platter. Remove string. Cover with foil and set aside for 15 minutes to rest.
Strain the pan juices into a heatproof jug. Melt the remaining butter in the roasting pan over medium heat until foaming. Add the flour and cook, stirring, for 2 minutes or until mixture bubbles. Gradually add the pan juices, wine and stock and cook, scraping the pan with a flat-edged wooden spoon to dislodge any bits that have cooked onto the base, for 5-6 minutes or until gravy boils and thickens. Taste and season with salt and pepper. Strain into a heatproof serving jug.
Place the turkey on a large serving platter and serve with gravy.
NOTES
You can prepare this recipe to the end of step 1 up to 1 day ahead. Cover with plastic wrap and store in the fridge. Continue from step 2 up to 5 hours before serving the main.
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (597g) | ||
| Recipe Makes: 12 Servings | ||
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| Calories: 965 | ||
| Calories from Fat: 462 (48%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 51.4g | 69 % | |
| Saturated Fat 16.4g | 82 % | |
| Monounsaturated Fat 17.5g | ||
| Polyunsanturated Fat 12.2g | ||
| Cholesterol 469.3mg | 144 % | |
| Sodium 722.1mg | 25 % | |
| Potassium 1168.8mg | 31 % | |
| Total Carbohydrate 12.3g | 4 % | |
| Dietary Fiber 1.2g | 5 % | |
| Sugars, other 11.1g | ||
| Protein 105.4g | 151 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 965
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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