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Turkey with Nutty Stuffing https://www.metro.ca/userfiles/image/recipes/dindon-farci-noix-3148.jpg PT20M PT4H35M PT4H55M
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.
10
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
Turkey with Nutty Stuffing

Turkey with Nutty Stuffing

Rate this recipe
2 Votes
  • Lactose-free
10
servings
0:20
Preparation
4:35
COOKING
4:55
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 2 Tbsp.
    (30 mL)
    vegetable oil
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    1.42 L SELECTED VARIETIES

  • 2
    garlic cloves, chopped
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  • 1
    onion, chopped
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  • 1 cup
    (250 mL)
    finely diced celery
  • 1/3 lb
    (150 g)
    medium ground pork
  • 1/2 cup
    (125 mL)
    chopped unsalted cashews
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  • 1/2 cup
    (125 mL)
    chopped unsalted hazelnuts
  • 1/2 cup
    (125 mL)
    currants
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  • 2
    small pears cubed
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  • 2 tsp.
    (10 mL)
    dried rosemary
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    1 L

  • 1 tsp.
    (5 mL)
    dried sage
  • 2 cups
    (500 mL)
    cubed whole-wheat bread, crusts removed
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    PREMIÈRE MOISSON SOURDOUGH BREAD

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    RAISIN HAZELNUT HONEY OR WALNUT, 500 g


  • freshly ground black pepper
  • 15 lbs
    (7 kg)
    turkey
  • 1/4 cup
    (60 mL)
    butter, melted
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  • 1 Tbsp.
    (15 mL)
    dried rosemary

  • Salt and pepper to taste
Imprimer ma sélection

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

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, 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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