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Turkey with Tomato-current Stuffing https://www.metro.ca/userfiles/image/recipes/dindon-farci-tomates-raisins-1520.jpg PT30M PT3H30M PT4H00M
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.
10
12 lb (6 kg) turkey 1/2 lemon 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 3/4 cup (190 mL) pine nuts 3/4 cup (190 mL) breadcrumbs 1/2 cup (125 mL) currants 1 cup (250 mL) melted butter 1/4 cup (60 mL) Salt
Turkey with Tomato-current Stuffing

Turkey with Tomato-current Stuffing

Rate this recipe
2 Votes
10
servings
0:30
Preparation
3:30
COOKING
4:00
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 12 lb
    (6 kg)
    turkey
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  • 1/2
    lemon
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  • 4 Tbsp.
    (60 mL)
    olive oil
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  • 1
    onion, chopped fine
  • 1/2 lb
    (225 g)
    ground beef
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    FROZEN, 768 g

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    FROZEN, 908 g

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    FROZEN, 768 g

  • 1 1/2 cup
    (375 mL)
    white wine
  • 1/4 cup
    (60 mL)
    tomato paste
  • 4 Tbsp.
    (60 mL)
    chopped parsley
  • 3/4 cup
    (190 mL)
    pine nuts
  • 3/4 cup
    (190 mL)
    breadcrumbs
  • 1/2 cup
    (125 mL)
    currants
  • 1 cup
    (250 mL)
    melted butter
  • 1/4 cup
    (60 mL)
    Salt
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Imprimer ma sélection

Preparation

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

Legal Notice

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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