Prosciutto and pear stuffing
- 60 gram butter
- 1 small leek (200g), sliced thinly
- 2 clove garlic, crushed
- 8 slice prosciutto (120g), chopped finely
- 2 cup (140g) stale breadcrumbs
- 1 small pear (180g), chopped finely
- 125 gram butter, softened
- 2 clove garlic, crushed
- 2 tablespoon finely chopped fresh sage
- 1 tablespoon finely chopped fresh thyme
- 1 tablespoon finely chopped fresh rosemary
- 5 kilogram whole turkey
- cooking-oil spray
- 1/4 cup (35g) plain (all-purpose) flour
- 2 cup (500ml) chicken stock
Herbed butter roast turkey with prosciutto and pear stuffing
- 1Make stuffing: heat butter in medium frying pan; cook leek, garlic and prosciutto, stirring, until leek is tender. Stir in breadcrumbs; cook, stirring, about 2 minutes or until toasted lightly. Remove from heat, stir in pear; season to taste, cool.
- 2Meanwhile, make herbed butter: Combine ingredients in small bowl.
- 3Preheat oven to 180°C (160°C fan-forced). Discard neck and giblets from turkey. Rinse turkey under cold water, pat dry inside and out with absorbent paper. Tuck wings under body. Gentle loosen skin over breast and tops of legs using fingers or the handle of a wooden spoon (do not puncture skin). Push herb butter under skin of turkey, being careful not to break skin.
- 4Fill turkey cavity with stuffing. Tie legs together with kitchen string. Place a wire rack in large baking dish. Place turkey on rack, tucking neck flap under body; spray with oil, cover with foil. Roast 2 hours. Remove foil; roast 40 minutes, basting occasionally with pan juices, or until juices run clear when the thickest part of the thigh is pierced with a skewer.
- 5Transfer turkey to serving platter; cover loosely with foil. Stand 15 minutes.
- 6Meanwhile, make gravy by skimming fat from pan drippings, leaving 2 tablespoons of drippings in dish. Place dish over high heat, add flour; cook, stirring, until mixture thickens and bubbles. Gradually stir in stock; stir until mixture boils and thickens. Strain into serving jug. Serve gravy with sliced turkey.
Serve with roasted pumpkin and red onion.
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