Stuffed Roast Turkey with Cranberry Puree
Ingredients
- For the stuffed turkey
- 1 young Turkey (4 kg, ready to cook, with gizzards)
- salt
- freshly ground peppers
- 1 lemon
- 2 onions
- 200 grams Turkey liver
- 4 Tbsps clarified butter
- 3 Tbsps finely chopped parsley
- 6 slices white bread
- 100 milliliters milk
- 2 eggs
- 1 Tbsp finely chopped Sage
- 1 tsp Curry powder
- 750 milliliters chicken stock
- For the croutons
- 4 slices Whole Wheat Toast
- 1 garlic clove
- 50 grams butter
- For the cranberry puree
- 1 Tbsp chopped shallots
- 1 tsp butter
- 75 grams Pumpkin
- 100 milliliters red Port wine
- 300 milliliters Beef stock
- 50 milliliters Whipped cream
- 150 grams dried Cranberry
- sugar
- 1 tsp cornstarch
Preparation steps
For the stuffed turkey, rinse turkey and pat dry. Season turkey inside and out with salt, pepper and lemon. Peel onions and chop finely. Rinse turkey liver, pat dry, trim and chop finely.
Heat 1 tablespoon butter in a pan and sauté onions until translucent. Add turkey liver and parsley and saute for a few minutes. Cut crusts off bread and cut bread into cubes. Mix bread cubes, milk, eggs and sage and season with salt and pepper. Add bread mixture to liver mixture, stuff into turkey and secure with toothpicks. Tie up turkey with kitchen twine and place in a roasting pan.
Melt remaining butter, stir in curry powder and brush over turkey. Cover turkey with aluminum foil and bake in oven preheated to 180°C (approximately 350°F) for 3-5 hours, depending on size.
Rinse and trim remaining turkey gizzards and neck and add to roasting pan with half of the broth about 1 1/2 hours into roasting time. Baste turkey often with pan juices.
For the croutons, remove crusts from bread and cut bread into triangles. Peel and press garlic, heat with butter in a pan and toast bread pieces until golden brown.
Start testing turkey for doneness by piercing thigh after about 3 hours roasting time. Turkey juices will run clear if the turkey is done. Continue roasting turkey if juices do not run clear. Remove finished turkey from oven, cover with foil and let rest for about 10 minutes. Carve turkey, transfer to a preheated plate and keep warm in oven set to 60°C (approximately 140°F).
For the cranberry puree, sauté shallots in butter. Cut pumpkin pulp into small pieces, add to shallots and sauté. Deglaze pan with port wine and boil down almost completely. Stir stock, cream and cranberries into pan and simmer until squash is tender. Puree pumpkin mixture through a sieve and season with salt, pepper and sugar.
For the gravy, skim fat from pan juices. Deglaze roasting pan with remaining chicken broth, strain through a sieve into a small saucepan and bring to a boil. Mix cornstarch with 2 tablespoons water, stir into pan juice mixture and simmer until thickened as desired. Garnish turkey with croutons and serve with the stuffing and the cranberry puree.
