Turkey with Tomato-current Stuffing

Turkey with Tomato-current Stuffing
  • 10 servings
  • 0:30 Preparation
  • 3:30 Cooking
  • 4:00 Total Time


Add all
  • 12 lb
    (6 kg)


  • 1/2


  • 4 Tbsp.
    (60 mL)

    olive oil

  • 1

    onion, chopped fine

  • 1/2 lb
    (225 g)

    ground beef

  • 1 1/2 cup
    (375 mL)

    white wine

  • 1/4 cup
    (60 mL)

    tomato paste

  • 4 Tbsp.
    (60 mL)

    chopped parsley

  • salt and fresh ground pepper to taste

  • 3/4 cup
    (190 mL)

    pine nuts

  • 3/4 cup
    (190 mL)


  • 1/2 cup
    (125 mL)


  • 1 cup
    (250 mL)

    melted butter

  • 1/4 cup
    (60 mL)



Preheat oven to 400°F (200°C). Rinse turkey inside and out, drain and pat dry.

Rub cavities with salt and pepper.

Cook onion and ground beef in olive oil until meat is completely browned.

Add 1 cup (250 mL) white wine, tomato paste and parsley. Season to taste and simmer for about 30 minutes. Remove from heat, add pine nuts, breadcrumbs and currants.

Spoon stuffing into cavities. Close up cavities with skewers or string.

Baste turkey liberally with melted butter. Place breast side up in a shallow pan and roast for l5 minutes. Lower heat to 350°F (180°C) and continue roasting for 2 hrs. 15 minutes, basting from time to time.

Take turkey out, turn it, add remaining 1/2 cup (125 mL) wine and roast 30 minutes more.

Cool. Remove skewers or string.

Serve stuffing in a bowl.

Source: Metro

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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