Turkey with Nutty Stuffing

Print Category Whole turkey Thematic No thematic Source Métro Evaluation

Recipe pictures

You’re cooking one of our recipes? Share the pictures of your culinary masterpiece on our website for a chance to win an awesome apron from Recipes Quebecoises. There will be a draw every month.

Turkey with Nutty Stuffing

Ingredient

  • 2 Tbsp. (30 mL) vegetable oil*
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 1 cup (250 mL) finely diced celery
  • 1/3 lb. (150 g) medium ground pork
  • 1/2 cup (125 mL) each: chopped unsalted cashews* and hazelnuts
  • 1/2 cup (125 mL) currants
  • 2 small pears, cubed2 cups (500 mL) cubed whole-wheat bread, crusts removed
  • 2 tsp. (10 mL) Irresistibles dried rosemary*
  • 1 tsp. (5 mL) Irresistibles dried sage*
  • freshly ground black pepper*
  • 1 turkey under 15 lb. (7 kg)
  • 1/4 cup (60 mL) butter*, melted
  • 1 Tbsp. (15 mL) Irresistibles dried rosemary*
  • Salt and pepper to taste

Preparation

  1. In a skillet, heat oil and cook garlic and onion 1 minute. Add celery and cook another 2 minutes. Stir in pork and cook 2-3 minutes. Add nuts, currants, pears, herbs, pepper and bread, mixing thoroughly. Set aside. turkey Remove giblets. Pat dry the turkey. Stuff with nut mixture. Place turkey breast up in a roasting pan and baste thoroughly with butter. Sprinkle with rosemary, salt and pepper. Preheat oven to 325°F (160°C). Roast uncovered for 4½ hrs or until meat thermometer registers 180°F (82°C). Baste often with pan juices during cooking.

Cook commentary

Servings: 10-12
Thaw turkey in unopened wrapper breast-side up on a tray in the refrigerator.
For every four pounds of turkey, allow at least one day of thawing.
Keep the stuffing refrigerated until just before placing inside the bird. Do not completely fill the bird with stuffing as it will expand during cooking, tearing the meat, and spoiling the presentation.
Because turkey must be cooked over a long period of time, it should be placed on the middle rack of the oven and it is best to cover the skin with aluminum foil part-way through cooking time to keep it from darkening and drying out

Personal notes

Notify this publication

Why you want to notify this publication?
Not talking about cooking subjects
Wrong forum category
Inappropriate language
Other
Your comment (optional)

Picture contest

You’re cooking one of our recipes? Share the pictures of your culinary masterpiece on our website for a chance to win an awesome apron from Recipes Quebecoises. There will be a draw every month.

 

I confirm that I am the owner of this picture and I allow Recipes Quebecoises to use it on their website and on social networks.

Picture description

a publié une photo