This roast turkey with stuffing from Women’s Weekly is a delicious main to serve on Christmas Day. The stuffing contains a mouth-watering mix of butter, caramelised onions, prosciutto, polenta, breadcrumbs, eggs, parsley, cranberries and almonds. Accompanied by roasted apples and cranberry sauce, the dish will leave everyone satisfied and singing your praises.
For another stuffed turkey recipe, try this roast turkey with lemon, cranberry and thyme stuffing. To try something a bit different that still uses turkey, try this turkey, chicken and cranberry terrine. For salads to pair with this, try this radicchio salad with peaches, mozzarella and prosciutto or heirloom tomato salad with grilled zucchini mozzarella.
Ingredients
Method
Make stuffing: combine ingredients in a large bowl; season with salt and freshly ground black pepper.
Preheat oven to 150°C. Discard neck from turkey.
Fill neck cavity loosely with stuffing; secure skin over opening with toothpicks. Fill large cavity loosely with half the remaining stuffing. Tie legs together with kitchen string, then tuck wing tips under body.
Place turkey on an oiled wire rack in a medium flameproof roasting pan. Dip muslin in melted butter and place it over turkey. Pour 1 litre (4 cups) water into pan, then cover dish with a double layer of foil. Roast for 4 hours.
Meanwhile, place prosciutto slices, side by side and slightly overlapping, on a large sheet of plastic wrap to form a 26cm x 30cm rectangle. Place the remaining stuffing lengthways in the centre of the prosciutto; lightly press the mixture into a log shape. Bring bottom edge of long side over the stuffing, then using the plastic wrap as a guide, roll up firmly. Refrigerate.
Place apples on a medium oven tray; brush all over with maple syrup. Sprinkle with salt flakes and top with thyme.
Remove the foil and muslin from turkey, then brush with pan juices. Increase oven to 200°C. Roast for a further 30 minutes, brushing occasionally, or until turkey is golden brown. Remove from oven. Cover and stand for 30 minutes.
Meanwhile, roast the prosciutto-wrapped stuffing roll and apples for 30 minutes.
Drain turkey pan juices into a large jug, then skim fat from top and discard; you need 2 cups of pan juices for the gravy. Place roasting pan over medium heat; melt extra butter. Add flour; cook, stirring, until well browned. Stir in port, reserved juices and the stock. Cook, stirring, until gravy boils and thickens. Strain into a serving jug.
Serve turkey with cranberry sauce, gravy, apples and prosciutto-wrapped stuffing roll.
This is an edited extract from ‘The Australian Women’s Weekly: The Christmas Collection’, published by Are Media, $45.
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