Turkey with Cherry Stuffing

The flavour of the cherries infuses into the turkey and gives this dish a very subtle flavour. Serve with a selection of steamed vegetables and some lightly chilled Tavel rose wine.

12 SERVINGS

1 x

12 lb. turkey, oven-ready

1 teaspoon salt

1 teaspoon black pepper

4 oz. butter, melted

1 large egg, well beaten

1 lb. canned stoned Morello cherries, drained, coarsely

Splendid in its simplicity, Turkey with Cherry Stuffing tnakes a stunning and impressive dish to serve at any time of the year. te . l ‘.’ i v :%.. <V PMC,’.’

1′

A ; chopped and 4 fl. oz. of the can juice reserved 4 tablespoons cherry brandy 6 oz. fresh white breadcrumbs 2 oz. butter 4 spring onions , finely chopped 2 lb. pork sausage meat 1 lb. lean veal, finely minced finely grated rind and juice of

2 small lemons

½ teaspoon ground allspice

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon dried basil

Preheat the oven to warm 325 °F (Gas Mark 3, 170°C). Rub the turkey, inside and out, with the salt and pepper. Set aside.

To make the stuffing, in a large mixing bowl, combine the egg, the cherry can juice and cherry brandy. Add the bread- crumbs and stir well to mix. Set aside for 10 minutes or until the breadcrumbs have absorbed all the liquid. Using a wooden spoon, beat the mixture until it is smooth. Set aside.

In a large saucepan, melt the butter over moderate heat. When the foam subsides, add the spring onions and fry, stirring frequently, for 3 to 4 minutes or until they are soft and transclucent but not brown. Add the sausage meat and cook, stirring to break up the meat, for 5 minutes or until the meat has lost its pinkness.

Remove the pan from the heat. Using a wooden spoon, beat in the breadcrumb mixture, the veal, cherries, lemon rind and juice, allspice, salt, pepper and basil. Stir well until the stuffing is thoroughly combined.

Spoon the stuffing into the stomach cavity of the turkey and close the opening with a trussing needle and string or skewers. Place the turkey in a large roasting tin. Using a pastry brush, brush the turkey with the melted butter and place the tin in the oven.

Roast the turkey, basting occasionally, for 35 hours, turning it over half-way during cooking time. Increase the oven temperature to very hot 450°F (Gas Mark 8, 230°C). Turn the turkey over again with the breast upwards and continue roasting for a further 30 minutes or until the skin is deep golden brown and crisp.

To test if the turkey is cooked, pierce the thigh with the point of a sharp knife. If the juices that run out are clear, the turkey is cooked.

Remove the tin from the oven. Remove and discard the trussing string or skewers. Transfer the turkey to a warmed serving dish and serve at once.

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