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Fruit and Chestnut Stuffed Turkey Roast https://www.metro.ca/userfiles/image/recipes/roti-dindon-farci-marrons-fruits-4676.jpg PT25M PT40M PT1H15M
In a skillet, heat butter and oil on medium and cook onions for 2 - 3 minutes. Turn up the heat. Add apples, pears and chestnuts and cook for 3 minutes. Add maple syrup and orange juice and reduce until liquid is almost completely evaporated. Cut a pocket in the roast. Fill the pocket with the fruit stuffing. Tie the roast and brown it on all sides. Preheat oven to 350oF (180oC). Cover the bottom of a roasting pan with carrot and onion slices and lay the roast on top. Roast 25 to 30 minutes or until the internal temperature registers 171oF (77oC) on a meat thermometer. Take the roast out of the oven and let it stand 10 minutes before slicing it.
4
1 Tbsp. (15 mL) butter 2 tsp. (10 mL) organic canola oil 2 Tbsp. (30 mL) chopped onion 3 Tbsp. (45 mL) diced apple 3 Tbsp. (45 mL) diced pear 3 Tbsp. (45 mL) diced canned chestnuts 4 tsp. (20 mL) maple syrup 2 Tbsp. (30 mL) orange juice 1 turkey roast 2 onions, sliced 3 medium carrots, sliced
Fruit and Chestnut Stuffed Turkey Roast

Fruit and Chestnut Stuffed Turkey Roast

Rate this recipe
2 Votes
  • Gluten-free
4
servings
0:25
Preparation
0:40
COOKING
1:15
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1 Tbsp.
    (15 mL)
    butter
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  • 2 tsp.
    (10 mL)
    organic canola oil
  • 2 Tbsp.
    (30 mL)
    chopped onion
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  • 3 Tbsp.
    (45 mL)
    diced apple
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    Strawberries 454 g, PRODUCT OF U.S.A., No. 1 GRADE Clementines 2 lb, PRODUCT OF ARGENTINA Gala, McIntosh or Ginger Gold Apples 3 lb PRODUCT OF ONTARIO, CANADA EXTRA FANCY GRADE

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  • 3 Tbsp.
    (45 mL)
    diced pear
  • 3 Tbsp.
    (45 mL)
    diced canned chestnuts
  • 4 tsp.
    (20 mL)
    maple syrup
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    500 - 540 ml SELECTED VARIETIES

  • 2 Tbsp.
    (30 mL)
    orange juice
  • 1
    turkey roast
  • 2
    onions, sliced
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  • 3
    medium carrots, sliced
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Imprimer ma sélection

Preparation

In a skillet, heat butter and oil on medium and cook onions for 2 - 3 minutes.

Turn up the heat. Add apples, pears and chestnuts and cook for 3 minutes.

Add maple syrup and orange juice and reduce until liquid is almost completely evaporated.

Cut a pocket in the roast.

Fill the pocket with the fruit stuffing. Tie the roast and brown it on all sides.

Preheat oven to 350oF (180oC).

Cover the bottom of a roasting pan with carrot and onion slices and lay the roast on top.

Roast 25 to 30 minutes or until the internal temperature registers 171oF (77oC) on a meat thermometer.

Take the roast out of the oven and let it stand 10 minutes before slicing it.

Source : Chef Benoit Latulippe

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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