Roast Turkey With Orange & Hazelnut Stuffing Recipe

Summary

CourseMethod
Main Ingredient

Ingredients

 Dressed turkey8 Pound (Approx 3.5 Kilogram In Weight)
 Butter/Low fat spread1 1⁄2 Ounce, softened (40 Gram)
 Grated orange rind1 Small
 Freshly ground black pepper To Taste
 Fresh herbs1 Bunch (100 gm)
 Ginger root1 Inch, peeled
 Hazelnuts3 Ounce, finely chopped (75 Gram)
 Spring onions4 , trimmed and finely chopped
 Breadcrumbs4 Ounce (100 Gram)
 Egg1 , beaten (Size 5)
 Olive oil2 Teaspoon
 Tarragon sprigs2 (To Garnish)
 Satsuma segments2 (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.
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