Turkey with Nutty Stuffing

Turkey with Nutty Stuffing
  • 10 servings
  • 0:20 Preparation
  • 4:35 Cooking
  • 4:55 Total Time

Ingredients

Add all
  • 2 Tbsp.
    (30 mL)

    vegetable oil

  • 2

    garlic cloves, chopped

  • 1

    onion, chopped

  • 1 cup
    (250 mL)

    finely diced celery

  • 1/3 lb
    (150 g)

    medium ground pork

  • 1/2 cup
    (125 mL)

    chopped unsalted cashews

  • 1/2 cup
    (125 mL)

    chopped unsalted hazelnuts

  • 1/2 cup
    (125 mL)

    currants

  • 2

    small pears cubed

  • 2 tsp.
    (10 mL)

    dried rosemary

  • 1 tsp.
    (5 mL)

    dried sage

  • 2 cups
    (500 mL)

    cubed whole-wheat bread, crusts removed

  • freshly ground black pepper

  • 15 lbs
    (7 kg)

    turkey

  • 1/4 cup
    (60 mL)

    butter, melted

  • 1 Tbsp.
    (15 mL)

    dried rosemary

  • Salt and pepper to taste

Preparation

Preheat oven to 325°F (160°C).

Stuffing:

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.

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.

Roast uncovered for 41/2 hrs or until meat thermometer registers 180°F (82°C).

Baste often with pan juices during cooking.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007