This sponsored content is a format made by or for an advertiser.
Preparation
45 min
Cooking
1 h 45 min
Chilling
2 h
Servings10
Featured in RICARDO Magazine HOLIDAY 2015
Nut-free
Lactose-free
Egg-free
Categories
Ingredients
Stuffing
Turkey
Sauce
beef broth<\/a>","uri":"","substitutes":[],"isInFlyer":true},{"id":1208287,"title":"fresh bread","description":"1 cup (50 g) fresh bread cubes","uri":"","substitutes":[],"isInFlyer":false},{"id":1225569,"title":"ground nutmeg","description":"1 pinch ground nutmeg","uri":"","substitutes":[],"isInFlyer":false},{"id":1225570,"title":"ground cinnamon","description":"1 pinch ground cinnamon","uri":"","substitutes":[],"isInFlyer":false},{"id":1225571,"title":"salt and pepper","description":"Salt and pepper","uri":"","substitutes":[],"isInFlyer":false}],"description":"Stuffing"},{"id":157422,"groupOrder":2,"ingredients":[{"id":1208851,"title":"turkey roast","description":"1 turkey roast, about 4 lb (1.8 kg), with skin","uri":"","substitutes":[],"isInFlyer":false},{"id":1225572,"title":"butcher twine","description":"Butcher\u2019s twine","uri":"","substitutes":[],"isInFlyer":false},{"id":1204930,"title":"butter","description":"2 tbsp butter","uri":"","substitutes":[],"isInFlyer":false},{"id":1204931,"title":"water","description":"1\/2 cup (125 ml) water, approximately","uri":"","substitutes":[],"isInFlyer":false}],"description":"Turkey"},{"id":157423,"groupOrder":3,"ingredients":[{"id":1208288,"title":"white mushrooms","description":"3\/4 lb (340 g) white button mushrooms, cut into thin wedges","uri":"","substitutes":[],"isInFlyer":false},{"id":1225573,"title":"shallots","description":"2 shallots, coarsely chopped","uri":"","substitutes":[],"isInFlyer":true},{"id":1208289,"title":"butter","description":"1\/4 cup (55 g) butter","uri":"","substitutes":[],"isInFlyer":false},{"id":1204932,"title":"white wine","description":"1 cup (250 ml) white wine or white vermouth","uri":"","substitutes":[],"isInFlyer":true},{"id":1225574,"title":"beef broth","description":"6 cups (1.5 litres) <a href=https://www.ricardocuisine.com/"https:////www.ricardocuisine.com//en//foodproducts//broth//139-beef-broth/">beef broth<\/a>","uri":"","substitutes":[],"isInFlyer":true},{"id":1208290,"title":"toasted flour","description":"1\/2 cup (55 g) lightly toasted flour","uri":"","substitutes":[],"isInFlyer":false},{"id":1225575,"title":"ground nutmeg","description":"1 pinch ground nutmeg","uri":"","substitutes":[],"isInFlyer":false}],"description":"Sauce"}],"preparationGroups":[{"id":157317,"groupOrder":1,"preparations":[{"id":602666,"description":"In a food processor, finely chop the leek and carrot. Transfer to a bowl. Chop the mushrooms and set aside separately.","preparationOrder":1},{"id":602667,"description":"In a large skillet over high heat, soften the leek and carrot in the butter. Add the mushrooms and cook for 5 minutes or until the mixture begins to brown. Add the meat and continue cooking, breaking up the meat with a wooden spoon. Add the remaining ingredients. Bring to a boil and simmer over medium-low heat for 8 to 10 minutes or until almost dry. Season with salt and pepper. Refrigerate the mixture for 2\u00a0hours or until completely chilled.","preparationOrder":2}],"description":"Stuffing"},{"id":157318,"groupOrder":2,"preparations":[{"id":602668,"description":"With the rack in the lowest position, preheat the oven to 375\u00b0F (190\u00b0C).","preparationOrder":1},{"id":602669,"description":"On a work surface, open the turkey roast flat, skin side down. Season with salt and pepper. Spread the stuffing mixture in the centre. Close the roast. Place the butcher\u2019s twine under the roast so that the ends extend out on each side. Close and tie the roast, cutting off any excess twine.","preparationOrder":2},{"id":602670,"description":"In a large oven-safe skillet over high heat, brown the roast on all sides in the butter. Season with salt and pepper.","preparationOrder":3},{"id":602671,"description":"Bake for 1 hour and 30 minutes or until a meat thermometer inserted into the centre of the stuffing reads 165\u00b0F (74\u00b0C). If needed during cooking, add water to the skillet to prevent burning the pan juices. Reserve the pan juices for the sauce. Let the roast rest while preparing the sauce.","preparationOrder":4}],"description":"Turkey"},{"id":157319,"groupOrder":3,"preparations":[{"id":602672,"description":"Meanwhile, in a large skillet over high heat, brown the mushrooms and shallots in the butter.","preparationOrder":1},{"id":602673,"description":"Deglaze with the white wine and reduce by half. Add the broth, toasted flour and nutmeg. Bring to a boil, stirring constantly. Let simmer over high heat for 30 minutes or until the sauce has reduced by half. Add the reserved pan juices. Season with salt and pepper.","preparationOrder":2}],"description":"Sauce"}]}">
