Roast Turkey with Hazelnut Bread Stuffing

Author: Canadian Living

The Christmas feast. And what a feast! The best dinner of the year, the kind that everyone looks forward to, with turkey and trimmings. The crowning glory of Christmas dinner is a glorious bird. This one more than fills the bill with its crisp golden skin, rich brown gravy and well-seasoned stuffing crunchy with hazelnuts.

  • Portion size 10 servings

Ingredients

  • 15 lbs turkey
  • 1/4 cup softened butter
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon dried rosemary
  • salt
  • pepper
Gravy:
  • 1/4 cup all purpose flour
  • 1/4 cup sherry optional
Hazelnut Bread Stuffing:
  • 3/4 cups hazelnuts
  • 3/4 cups butter
  • 2 1/2 cups chopped celery
  • 2 cups chopped onions
  • 2 cloves of garlic
  • 1 apple unpeeled
  • 4 teaspoons dried sage
  • 1 1/4 teaspoon pepper
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1/4 lb diced pancetta
  • 1/4 lb diced prosciutto
  • 1/4 lb diced smoked ham
  • 14 cups cubed multigrain bread
  • 14 cups cubed whole wheat bread
  • 1 cup chopped fresh parsley
Stock:
  • 4 1/2 cups chicken stock
  • 4 1/2 cups water
  • 1 1/2 cup water
  • 1 onion
  • 1/2 cup sliced carrots
  • 1/2 cup sliced celery

Method

Hazelnut Bread Stuffing: On baking sheet, bake nuts in 350°F (180°C) oven for 8 to 10 minutes or until fragrant. Rub vigorously in tea towel to remove skins; coarsely chop. Set aside.

In large skillet, melt butter over medium heat; cook celery, onions, garlic, apple, sage, pepper, rosemary, salt and pancetta for 10 to 15 minutes or until vegetables are tender. Place bread, parsley and nuts in bowl; add celery mixture and toss well. Set aside. (Stuffing can be covered and refrigerated for up to 1 day or frozen for up to 1 week; thaw in refrigerator for 24 hours before continuing.)

Remove giblets and neck from turkey and place in large saucepan, reserving liver for another use; set aside. Rinse turkey inside and out; dry skin and cavity well. Fill neck cavity with stuffing; fold neck skin over stuffing and skewer to back. Lift wings and twist tips under back. Stuff body cavity. Tuck legs under band of skin or tie together with-string.

Place turkey, breast side up, on greased rack in roasting pan. Combine butter, sage and rosemary; spread over turkey. Sprinkle with salt and pepper. Tent with foil, dull side out, tucking in ends and leaving sides open. Roast in 325°F (160°C) oven for 4 hours, basting every 30 minutes. Remove foil and roast for 45 to 60 minutes longer or until juices run clear and thermometer inserted in thigh reads 185°F (85°C) and stuffing 165°F (75°C). Let stand on platter, loosely covered, for 20 minutes.

Stock: Meanwhile, to saucepan with turkey parts, add stock, water, onion, carrot and celery; bring to boil. Reduce heat to low and skim off foam; simmer for 3 hours. Strain into measuring cup and skim off fat; add enough water to make 3 cups (750 mL) stock and set aside.

Gravy: Skim off fat in roasting pan. Stir flour into pan and cook, stirring, over medium heat for 1 minute. Gradually whisk in reserved stock and bring to boil, stirring to scrape up brown bits from bottom of pan. Reduce heat and add sherry (if using); simmer, stirring, for 5 minutes. Season with salt and pepper to taste; strain.

Share X
Food

Roast Turkey with Hazelnut Bread Stuffing

Login