Roast Turkey with Apple Sage Stuffing – 烤火鸡蘋果填料

A Christmas party is never complete without roast turkey. We stuffed ours with aromatics and roasted it with herb butter spread under the skin, keeping it moist and full of flavour. Paired with the savoury yet sweet tasting stuffing made from Italian sausages, apples and sage.

Then with extra bits from the turkey, we made our own gravy, which is a good change from the usual packet ones!

Rather than eating out this Christmas, Why Not try roasting your own turkey for your family and friends!

We used Tecno’s Gas Hob and multifunction oven for this recipe. Find out more about them at http://tecno.com.sg/

#themeatmensg #simple #delicious #christmas #roast #turkey

 

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  • Servings: 6

  • Time: 4 hr

  • Skill: Easy

Ingredients:

  1. 4.5kg whole turkey

  2. 100g unsalted butter

  3. 5 sprigs rosemary

  4. 5 sprigs thyme

  5. 5 sprigs Italian flat leaf parsley

  6. ½ lemon

  7. 1 onion

  8. 1 garlic bulb

  9. ¼ cup white wine

  10. 1 litre water

  11. Salt and Pepper to taste

Stuffing:

  1. 500g Italian sausage (casing removed)

  2. 2 tbsp unsalted butter

  3. 2 stalks celery (thinly sliced)

  4. ½ yellow onion (finely chopped)

  5. 1 Granny Smith apple (chopped)

  6. ½ tsp truffle salt

  7. ½ tsp black pepper

  8. ½ tsp dry sage

  9. 2 tbsp Italian flat leaf parsley

  10. 2 tbsp thyme

  11. 1.5 cup chicken stock

  12. 1 large egg

  13. 1 small loaf sourdough bread (cubed and toasted)

Gravy:

  1. 1 tbsp oil

  2. 1 turkey neck (chopped)

  3. 1 large carrot (chopped)

  4. 1 yellow onion (chopped)

  5. 2 sticks celery (chopped)

  6. 2 bay leaves

  7. 1.5 liter chicken stock

  8. 1 giblet

  9. 1 liver

  10. 60g butter

  11. ½ cup all purpose flour

  12. ¼ cup white wine

  13. Salt and pepper to taste

Steps:

    Turkey:

    1. Preheat oven to 250°C (or to highest temperature)

    2. Clean and pat dry turkey. Season turkey with truffle salt and pepper.

    3. Place on roasting rack. Stuff turkey cavity with 1 onion, 1 garlic bulb, 1 lemon, 5 sprigs each of thyme, rosemary and Italian flat leaf parsley.

    4. Pour wine into the turkey cavity.

    5. Pour a bit of water onto the roasting tray to catch the oil from the roasting turkey.

    6. Place turkey into oven, turn heat down to 150°C. Roast turkey till golden brown.

    7. Check for doneness after 1 hour 45 minutes. Temperature in the deepest part of the breast should register 66°C and thighs at 74°C.

    8. Rest at least 30 minutes before carving.

    Stuffing:

    1. Preheat oven 170°C

    2. In a large skillet, brown 500g of Italian Sausage, crumbling it with a spoon.

    3. Add in 2 tbsp unsalted butter,thinly sliced celery, finely chopped yellow onion, chopped granny smith apple, ½ tsp each salt, pepper and dry sage. Cook, stirring often until vegetables are tender.

    4. Pour into a mixing bowl. Stir in 1.5 cup chicken and 1 egg.

    5. Add in toasted cubed sourdough bread. Mix till well combined.

    6. Pour into a prepared baking dish coated with olive oil. Cover with foil. Bake 170°C for 15 minutes.

    7. Remove foil. Bake for another 15 minutes.

    Gravy:

    1. Heat a medium saucepan with oil over high heat.

    2. Add in turkey neck, chopped large carrot, onion and celery, stirring occasionally until the chopped turkey neck is well browned. Add in 1.5 liter stock and 2 bay leaves.

    3. Simmer for an hour, strain the stock. Discard the turkey neck and vegetables.

    4. Blend the giblets and liver in a food processor till fine.

    5. Melt 60g of butter in a pan. Add in minced giblets and liver.

    6. Fry till just cooked through and add in flour and cook, stirring constantly , until golden brown.

    7. Whisking constantly, add in the turkey stock in a slow stream. Bring to boil, reduce to simmer till it thickens.

    8. Strain and serve