Roast Turkey With Nutty Stuffing

Roast Turkey With Nutty Stuffing Image Image by: Roast Turkey With Nutty Stuffing Image Author: Canadian Living

If you have only one turkey recipe to get you through the holidays, this should be it. Originally published in The Canadian Living Christmas Book in 1993, this turkey recipe makes a moist, flavourful bird and yields a rich, mahogany gravy that is downright addictive. Pecans and prosciutto add richness to a delectable bread stuffing.

  • Portion size 10 servings
  • Credits : Canadian Living Magazine: December 2013

Ingredients

  • 675 kg turkey
  • 1/4 cup butter softened
  • 1/2 teaspoon crumbled sage
  • 1/2 teaspoon crumbled rosemary
  • salt and pepper
Gravy:
  • 1/4 cup all-purpose flour
  • 1/4 cup sherry
  • salt and pepper
Nutty Stuffing:
  • 3/4 cups butter
  • 2 1/2 cups chopped celery ribs
  • 2 cups chopped onions
  • 2 cloves garlic minced
  • 1 apple diced
  • 4 teaspoons dried sage
  • 1 1/4 teaspoon pepper
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • 125 g prosciutto diced
  • 14 cups whole wheat bread diced
  • 1 cup chopped fresh parsley
  • 3/4 cups pecans toasted and chopped
Stock:
  • 4 1/2 cups chicken broth
  • 1 onion chopped
  • 1/2 cup sliced carrots
  • 1/2 cup sliced celery

Method

Nutty Stuffing: In skillet, melt butter over medium heat; cook celery, onions, garlic, apple, sage, pepper, rosemary, salt and ham, stirring, until tender, 10 to 15 minutes. In large bowl, combine bread, parsley and pecans. Add celery mixture; toss well. Set aside. (Make-ahead: Cover and refrigerate for up to 24 hours or freeze 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.

Fill neck cavity with stuffing; fold neck skin over cavity and skewer to back. Stuff body cavity; tuck legs under band of skin or tie together with kitchen 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 to taste.

Tent turkey with foil, 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 until instant-read thermometer inserted into thickest part of thigh reads 185°F (85°C) and stuffing reads 165°F (74°C), 45 to 60 minutes. Transfer to platter; let stand, loosely covered, for 20 minutes.

Stock: Meanwhile, add broth, 11⁄2 cups water, onion, carrot and celery to turkey parts in saucepan; 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 stock. 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 stock and bring to boil, stirring and scraping up browned bits. Reduce heat and add sherry (if using); simmer, stirring, for 5 minutes. Season with salt and pepper to taste; strain into warmed gravy boat. Serve with turkey.

Nutritional facts per each of 10 servings: about

  • Fibre 6 g
  • Sodium 906 mg
  • Sugars 7 g
  • Protein 73 g
  • Calories 769.0
  • Total fat 38 g
  • Potassium 1043 mg
  • Cholesterol 209 mg
  • Saturated fat 16 g
  • Total carbohydrate 32 g

%RDI

  • Iron 45.0
  • Fibre 0.0
  • Folate 34.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 14.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 22.0
  • Vitamin C 18.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Roast Turkey With Nutty Stuffing

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