Calla Lily Recipes 食譜篇 - 杏果鼠尾草餡烤火鸡 (ROAST TURKEY WITH APRICOT & SAGE STUFFING)

杏果鼠尾草餡烤火鸡 (ROAST TURKEY WITH APRICOT & SAGE STUFFING)

Ingredients :-

6-8kg whole frozen or fresh turkey

10g salt

10g white pepper

400g dried apricot, chopped

50g fresh sage leaves, chopped (or 20g, dried)

200g breadcrumbs

100g olive oil

salt and pepper to taste

1 tablespoon plain flour for gravy

ROAST POTATOES

1 kg potatoes, peeled and cut into halves

100ml olive oil

2 sprigs rosemary

6 garlic cloves, crushed

salt and pepper to taste

VEGETABLES

500g brussels sprouts

2 litres water with 1 teaspoon salt

500g carrots, peelded and cut into desired shape

50g butter

1. If turkey is frozen, thaw overnight. Remove giblets (heart, liver, gizzard, usually in a plastic bag) from body cavity. Place giblets in a small saucepan with water. Over high fire, bring to a boil, then turn fire to low and simmer for about 15 mins. Leave to cool to make gravy.

2. Preheat oven to 150°C. Hold turkey under running cold water to clean inside. Pat dry with paper towel, rub salt and white pepper over whole turkey.

3. To make stuffing, mix apricot, sage, breadcrumbs, olive oil and seasoning in a bowl until well combined.

4. Stand turkey on its tail end. Place 3-4 tablespoons stuffing in nect cavity. Do not pack too firmly - it needs some space to cook. Pull skin over to cover, tuck underneath.

5. Turn turkey and place remaining stuffing into body cavity. Seal both ends with metal skewers.

6. Grease large roasting pan with oil or butter. Roast turkey in greased pan for about two hours. Check if it's cooked by inserting metal skewer into joint of drumstick. The juice should run clear, with no blood. Remove turkey from oven, cover loosely with tin foil and allow to stand for about 20 mins before carving.

7. To roast potatoes, preheat oven to 180°C. Place potatoes in a well-greased baking tin; toss with olive oil. Add and mix rosemary sprigs, garlic, seasoning. Bake until golden brown, about 20 mins.

8. Trim any withered leaves from brussels sprouts, make small cut into stem of each sprout (so it cooks evenly). Bring pot of salted water to a boil, cook sprouts and carrots for 10-15 mins. Add a drop of cooking oil to water to ensure vegetables maintain their colour. Drain. In a saucepan over low fire, lightly toss vegetables in enough melted butter to coat. Once coated, scoop out vegetables.

9. To make gravy, pour turkey pan juices into the same saucepan. Over medium fire, add flour while stirring or whisking continuously. Gradually add in giblet stock, whisk or stir continuously to prevent lumps forming. Simmer until gravy thickens (about 15 mins).

10. Serve turkey with roast potatoes, vegetables and gravy on the side.