Stuffed Turkey Roast Recipe
Ingredients
| Seasoning mix | ||
| Sweet paprika | 2 Teaspoon | |
| Salt | 1 Teaspoon | |
| 1 teaspoon dried sweet basil leaves | ||
| Summer savory | 1 Teaspoon, dried | |
| Garlic powder | 3/4 Teaspoon | |
| Onion powder | 1/2 Teaspoon | |
| Black pepper | 1/2 Teaspoon | |
| Pepper white | 1/2 Teaspoon | |
| 1 (2-pound) turkey roast, all skin, visible fat, and the pop-up timer (if your roast has one) removed | ||
| Onions | 1 Cup (16 tbs), chopped | |
| Green bell peppers | 1/2 Cup (16 tbs), chopped | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| Apple Juice | 1 Cup (16 tbs) | |
| 1 1/2 cups defatted chicken stock in all | ||
| 1/2 cup nonfat mayonnaise | ||
Directions
Combine the seasoning mix ingredients in a small bowl.
In the top of the roast, cut 8 to 10 slits, 1 inch wide and about 3/4 of the way through.
Sprinkle all the surfaces of the roast with 1 tablespoon of the seasoning mix and rub it in well.
Preheat the oven to 225°.
Preheat a 12-inch skillet, preferably nonstick, over high heat to 350°, about 4 minutes.
Add the onions, bell peppers, celery, and the remaining seasoning mix.
Cook, scraping the bottom of the skillet occasionally, until the vegetables start to brown, about 5 to 6 minutes.
Add the apple juice and cook until most of the liquid evaporates, about 10 minutes.
Transfer the ingredients from the skillet to a blender or food processor and puree until smooth, remove the pureed mixture to a plate, and cool about 2 to 3 minutes.
Put 1 tablespoon of the pureed mixture into each of the slits in the roast.
Spread 1 tablespoon of the mixture evenly on top of the roast, and place the remaining mixture in the center of a 9 X 12-inch roasting pan.
Place the roast directly on top of the puree, and roast for 1 hour.
Add I cup of the stock to the pan and roast until tender and golden brown, about 30 minutes more.
To make a rich-tasting, healthful gravy, remove the roast to a platter and add the remaining stock to the pan.
Place the pan over high heat and scrape the bottom to clear it of all brown bits.
Bring to a boil and transfer 1 cup of the liquid to a blender.
Add the mayonnaise and blend completely.
Turn off the heat and whisk the blended mixture into the liquid in the pan.
To serve, carve the roast and drizzle some of the gravy over each portion.
Pass the rest of the gravy it's great with potatoes, rice, or biscuits.
In the top of the roast, cut 8 to 10 slits, 1 inch wide and about 3/4 of the way through.
Sprinkle all the surfaces of the roast with 1 tablespoon of the seasoning mix and rub it in well.
Preheat the oven to 225°.
Preheat a 12-inch skillet, preferably nonstick, over high heat to 350°, about 4 minutes.
Add the onions, bell peppers, celery, and the remaining seasoning mix.
Cook, scraping the bottom of the skillet occasionally, until the vegetables start to brown, about 5 to 6 minutes.
Add the apple juice and cook until most of the liquid evaporates, about 10 minutes.
Transfer the ingredients from the skillet to a blender or food processor and puree until smooth, remove the pureed mixture to a plate, and cool about 2 to 3 minutes.
Put 1 tablespoon of the pureed mixture into each of the slits in the roast.
Spread 1 tablespoon of the mixture evenly on top of the roast, and place the remaining mixture in the center of a 9 X 12-inch roasting pan.
Place the roast directly on top of the puree, and roast for 1 hour.
Add I cup of the stock to the pan and roast until tender and golden brown, about 30 minutes more.
To make a rich-tasting, healthful gravy, remove the roast to a platter and add the remaining stock to the pan.
Place the pan over high heat and scrape the bottom to clear it of all brown bits.
Bring to a boil and transfer 1 cup of the liquid to a blender.
Add the mayonnaise and blend completely.
Turn off the heat and whisk the blended mixture into the liquid in the pan.
To serve, carve the roast and drizzle some of the gravy over each portion.
Pass the rest of the gravy it's great with potatoes, rice, or biscuits.
Chef
