Roast turkey with stuffing;)

レシピ

材料・調味料 (8 人分)

Turkey: 3kg

Stuffing: 1 quantity

Oil: 2tbs

Chicken stock: 2cups (500ml)

Plain flour: 2tbs

作り方

1: Remove neck and giblets from inside turkey. Wash the turkey and pat dry paper towels inside and out. Preheat the oven to moderate 180C.

2: Loosely stuff the turkey with the stuffing of your choice. Tuck the wings underneath and join the cavity with a skewer. Tie the legs together. Place on a rack in a baking dish. Roast for 2hours, basting with the combined oil and 1/2 cup (125ml) of the stock. Cover the breast and legs with foil after 1 hour if the turkey is overbrowning. Remove from the oven, cover and leave to rest for 25min.

3: Gravy with wine:
Discard all but 2 tbs of the pan juices from the baking dish you cooked the roast in. Heat the dish on the stovetop over moderate heat, stir in 2tbs plain flour and cook, stirring, until well browned. Remove from the heat and gradually add 2tsp Worchestershire sauce, 2tbs red or white wine and 2 1/4 cups (560ml) beef or chicken stock. Return to the heat, stir until the mixture boils and thickens. Then simmer for 2 min. Season with the salt and pepper to taste.
Makes 1 1/2cups. Suitable for all roasts.

ポイント

Do not stuff the turkey until you are ready to cook it. Stuffing can be made in advance and frozen for 1 month in an airtight container. You can cook the stuffing separately, press it lightly into an ovenproof baking dish and bake for about 30min. or until golden brown or place in a muffin tin and bake for 15-20 min. Alternatively, you can shape the stuffing into balls and fry in a little butter or oil over medium heat until brown all over.

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