Roast Turkey with Walnut Stuffing and Mushroom Gravy
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Roasted Turkey with Walnut Stuffing and Mushroom Gravy
Photography by Jodi Pudge
This recipe makes 10 servings
Nutritional Info |
|
|---|---|
| Pper each of 10 servings | - |
| without skin : about | - |
| cal | 716 |
| pro | 59 g |
| total fat | 40 g |
| sat. fat | 13 g |
| carb | 29 g |
| fibre | 4 g |
| chol | 166 mg |
| sodium | 879 mg |
| potassium | 897 mg |
| % RDI: | - |
| calcium | 12 |
| iron | 43 |
| vit A | 9 |
| vit C | 13 |
| folate | 44 |
Classic, succulent and easy – what more could anyone ask for in this delicious Thanksgiving highlight?
Ingredients
- 1 turkey, 10 to 15 lb/4.5 to 6.75 kg
- Walnut Stuffing recipe
- 1/4 cup salted butter, melted
- 3/4 tsp salt
- 1/4 tsp pepper
- 8 oz mushrooms, thinly sliced
- 2 tbsp brandy
- 1/3 cup all-purpose flour
- 3 cups Turkey Stock with Bacon Rind recipe
- 2 tsp lemon juice
Preparation
Remove wing tips from turkey. Cut neck into 3 or 4 pieces. Cut heart and gizzard in half and rinse well under cold water. Set all pieces aside for stock.
Stuff turkey with Walnut Stuffing; truss. Place, breast side up, on greased rack in roasting pan. Brush butter over turkey; sprinkle with 1/2 tsp (2 mL) of the salt and pepper. Tent with foil.
Roast in 325°F (160°C) oven, basting occasionally, for 3-1/2 to 4 hours, removing foil for last hour, until thermometer inserted into thickest part of thigh reads 185°F (85°C). Transfer to serving platter and tent with foil; let stand for 15 minutes before carving.
Add mushrooms, brandy and remaining salt to pan juices; cook over medium-low heat until mushrooms are wilted, about 2 minutes.
Sprinkle with flour; cook, stirring, for 3 minutes. Stir in stock; simmer until thickened, 2 to 3 minutes. Stir in lemon juice. Serve in gravy boat along with turkey and stuffing.
Stuff turkey with Walnut Stuffing; truss. Place, breast side up, on greased rack in roasting pan. Brush butter over turkey; sprinkle with 1/2 tsp (2 mL) of the salt and pepper. Tent with foil.
Roast in 325°F (160°C) oven, basting occasionally, for 3-1/2 to 4 hours, removing foil for last hour, until thermometer inserted into thickest part of thigh reads 185°F (85°C). Transfer to serving platter and tent with foil; let stand for 15 minutes before carving.
Add mushrooms, brandy and remaining salt to pan juices; cook over medium-low heat until mushrooms are wilted, about 2 minutes.
Sprinkle with flour; cook, stirring, for 3 minutes. Stir in stock; simmer until thickened, 2 to 3 minutes. Stir in lemon juice. Serve in gravy boat along with turkey and stuffing.
Source : Canadian Living Magazine: October 2009
- Keywords : Main Course; Roast; Thanksgiving; Turkey; Walnuts; Mushrooms;
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