Roast Turkey with Hazelnut Bread Stuffing
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.
Servings: 8 to 10
Ingredients:
-
15 lb (6.75 kg) turkey
1/4 cup (50 mL) butter, softened
1/2 tsp (2 mL) each dried crumbled sage and rosemary
salt and pepper
Hazelnut bread Stuffing:
3/4 cup (175 mL) hazelnuts
3/4 cup (175 mL) butter
2-1/2 cups (625 mL) chopped celery
2 cups (500 mL) chopped onions
2 cloves garlic, minced
1 apple (unpeeled), diced
4 tsp (20 mL) dried sage
1-1/4 tsp (6 mL) pepper
1 tsp (5 mL) each dried rosemary and salt
1/4 lb (125 g) sliced pancetta, prosciutto or smoked ham, diced
14 cups (3.5 mL) cubed multigrain or whole wheat bread
1 cup (250 mL) chopped fresh parsley
Stock:
4-1/2 cups (1.125 L) chicken stock or water
1-1/2 cups (375 mL) water (approx)
1 onion, chopped
1/2 cup (125 mL) each sliced carrot and celery
Gravy:
1/4 cup (50 mL) all-purpose flour
1/4 cup (50 mL) sherry (optional)
Preparation:
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.
Additional Information
-
Tips:
Thawing: Leave the turkey in its original plastic wrapper and thaw in either of two ways. Refrigerator: Place on a tray in the refrigerator and allow 5 hours per pound (l0 hours per kilogram). Cold Water: Cover turkey with water, changing water occasionally, and allow 1 hour per pound (2 hours per kilogram).Carving: With carving knife and fork, cut legs from turkey, twisting loose if necessary. Cut thigh from drumstick at joint; carve dark meat from each piece. With tip of knife toward body cavity, carve breast thinly, gradually angling knife to slice thick part of breast. Cut off wings. Scoop stuffing into bowl.
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »