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Casserole Turkey With Red Wine Recipe
|Finely grated lemon rind||1|
|Onions||8 Small, peeled|
|Ground black pepper||To Taste|
|Thyme sprig/1/4 teaspoon thyme||1|
|Red wine||1⁄2 Pint|
|Button mushrooms||8 Ounce, washed|
|Cranberries||1⁄4 Pint, sieved|
Serving size: Complete recipe
Calories 6722 Calories from Fat 2855
% Daily Value*
Total Fat 318 g489%
Saturated Fat 106 g529.8%
Trans Fat 0 g
Cholesterol 2734.5 mg
Sodium 2918.1 mg121.6%
Total Carbohydrates 125 g41.8%
Dietary Fiber 26.4 g105.7%
Sugars 50.6 g
Protein 762 g1523.2%
Vitamin A 40.8% Vitamin C 177.4%
Calcium 84.7% Iron 285.1%
*Based on a 2000 Calorie diet
Sprinkle the inside of the bird with allspice, lemon rind and about 15 g (1/2 oz) butter.
Rub remaining butter all over the turkey and season well.
Place the turkey on its side to brown in a hot oven, with onions.
Turn over after 15 minutes.
Transfer bird and onions when brown into a casserole or, if you do not have one which is large enough, use the roasting tin covered with foil.
Reduce heat to 160°C, 325°F, Gas Mark 3.
Take 1 pint of giblet stock, add herbs and wine, heat and pour over the bird and onions.
Cook in a fairly moderate oven for 1 1/2 hours.
Cook the mushrooms for the last 15 minutes with bird.
Test for readiness by pricking with a skewer, juice should be clear not pink, to indicate turkey is cooked.
Carve onto a heated serving dish.
Remove the bay leaf and herbs.
Thicken gravy with a beurre manie of flour and butter whisked in, then add sieved or liquidised cranberries to the sauce and pour over the turkey.
Serve with a green salad with walnuts.