Roast Turkey With Orange & Hazelnut Stuffing Recipe
Ingredients
| 1 dressed turkey, approx 8 lb/3.5 kg in weight | ||
| 1 1/2 oz/40 g butter, softened, or low-fat spread | ||
| Grated rind of 1 small orange | ||
| Ground black pepper | 1 To taste | |
| Bunch of fresh herbs | ||
| 1 in/2.5 cm root ginger, peeled | ||
| 3 oz/75 g hazelnuts, finely chopped | ||
| Onions spring | 4 , finely chopped (FOR THE STUFFING BALLS:) | |
| Grated rind of 1 small orange | ||
| 4 oz/100 g breadcrumbs | ||
| 1 egg, size 5, beaten | ||
| Olive oil | 2 Teaspoon (FOR THE STUFFING BALLS:) | |
| Tarragon sprigs and satsuma segments to garnish | ||
| Salt | To Taste | |
Directions
Preheat the oven to Gas 4, 350°F, 180°C.
Wash and dry turkey, calculate the cooking time.
Beat together the fat and orange rind.
Spread mixture under skin, to flavour the meat.
Season cavity of the turkey, place the fresh herbs inside.
Truss, then place in a roasting tin and cover lightly with tin foil.
Roast for the calculated cooking time, removing the foil for the last 30 mins.
Prepare stuffing balls.
Finely grate ginger, place in a bowl with 1 oz/25 g of the hazelnuts.
Add spring onions, orange rind, breadcrumbs and seasoning to taste.
Add egg, then mix to a stiff, but not sticky, consistency.
Shape into small balls, roll in the remaining hazelnuts.
Brush lightly with oil, then place in a small roasting tin and cook for the last 30 mins of turkey cooking time.
Serve the stuffing balls with the roast turkey.
Garnish.
Wash and dry turkey, calculate the cooking time.
Beat together the fat and orange rind.
Spread mixture under skin, to flavour the meat.
Season cavity of the turkey, place the fresh herbs inside.
Truss, then place in a roasting tin and cover lightly with tin foil.
Roast for the calculated cooking time, removing the foil for the last 30 mins.
Prepare stuffing balls.
Finely grate ginger, place in a bowl with 1 oz/25 g of the hazelnuts.
Add spring onions, orange rind, breadcrumbs and seasoning to taste.
Add egg, then mix to a stiff, but not sticky, consistency.
Shape into small balls, roll in the remaining hazelnuts.
Brush lightly with oil, then place in a small roasting tin and cook for the last 30 mins of turkey cooking time.
Serve the stuffing balls with the roast turkey.
Garnish.
Chef
