|
Apple Hazelnut Roast Turkey
|
Preparation Time:
|
40 minutes
|
|
Cooking Time:
|
1 hour
|
|
Serves:
|
:4 to 6
|
Ingredients: Stuffing
1/4 lb (125 g) sausage meat
1/4 lb (125 g) chicken breast cut in 1 cm (1/2”) cubes
1 onion, chopped
1 celery stalk, chopped
1 tsp (5 ml) fresh sage
1 tbsp (15 ml) Sealtest butter
1/2 cup (125 ml) instant white rice, cooked
1/4 cup (60 ml) Italian parsley, chopped
1 apple, pealed, cored and cut in 1 cm (1/2”) cubes
1/4 cup (60 ml) grilled hazelnuts, coarsely chopped
1 egg, beaten
salt and ground pepper to taste
1/4 cup (60 ml) chicken broth
|
Preparation: Stuffing
|
|
|
|
1.
|
Cook sausage meat and chicken.
|
|
2.
|
Drain and set aside in a large bowl.
|
|
3.
|
Cook onion, celery and sage in butter for 5 minutes.
|
|
4.
|
Add meat mixture and all other ingredients.
|
|
5.
|
Mix well.
|
Ingredients: Roast
1 boneless turkey breast approximately 1 kg (2 lb), opened and flattened
1/2 cup (125 ml) water or apple juice
salt and ground pepper to taste
|
Preparation: Roast
|
|
|
|
1.
|
Preheat oven to 180°C (350°F).
|
|
2.
|
Spread stuffing in centre of turkey breast, close and secure with string.
|
|
3.
|
Place in a roasting pan with water or apple juice and season well.
|
|
4.
|
Cook in oven for 1 hour.
|
|
5.
|
Remove from oven and cover.
|
Ingredients: Gravy
2/3 cup (150 ml) cooking juice from roast
(add chicken broth to get amount of liquid needed)
2/3 cup (150 ml) Sealtest 18% or 15% Ultra’cream cooking cream
2 tbsp (30 ml) corn starch
1/4 cup (60 ml) of cider or apple juice
|
Preparation: Gravy
|
|
|
|
1.
|
Bring cooking juice and cream to a boil.
|
|
2.
|
Add cornstarch diluted in cider or apple juice while stirring until thickened.
|
Serving
Serve slices of roast topped with gravy along with vegetables and potato purée.
Note:
Cook the rest of the stuffing in the oven for 15 to 20 minutes and serve with the turkey.
|
