adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pistachio & pancetta stuffed turkey with rosemary & port gravy
0 Likes
Prep Time:
20 minutes
Cook Time:
210 minutes
Total Time:
230 minutes
Elevate your roast turkey with a delicious twist of pistachios and crispy pancetta for a festive feast.
Ingredients:
  • 100g butter, at room temperature
  • 2 brown onions, finely chopped
  • 150g pancetta, coarsely chopped
  • 350g (5 cups) fresh breadcrumbs (made from day-old bread)
  • 110g (2/3 cup) unsalted pistachio kernels, finely chopped
  • 125.00 ml fresh continental parsley
  • 62.50 ml chopped fresh sage
  • 5kg whole fresh turkey or thawed frozen turkey
  • 1.625L (6 1/2 cups) chicken style liquid stock
  • 50g (1/3 cup) plain flour
  • 80ml (1/3 cup) port
  • 80ml (1/3 cup) red wine
  • 20.00 ml chopped fresh rosemary
Instructions:
  • In a large frying pan over medium heat, melt 60g of butter. Sauté the onion and pancetta for 8 minutes until soft, stirring occasionally. Add breadcrumbs, pistachios, parsley, and sage. Season with pepper to taste.
  • Preheat your oven to 180°C. Clean out the turkey by removing excess fat, giblets, and neck. Pat dry inside and out with paper towel. Gently separate the skin from the breast to create a pocket. Fill the pocket with half of the breadcrumb mixture and spread the rest in the cavity. Tie the legs with kitchen string and tuck the wings under. Put the turkey on a V-shaped rack in a roasting pan and spread butter over the breast.
  • Start by pouring 1L (4 cups) of stock into the pan. Cover the turkey with non-stick baking paper, then tightly cover the pan with foil. Roast for 1 hour, then baste the turkey with the pan juices. Continue roasting, covered, basting once, for another 1 1/2 hours. Remove the foil and paper and roast for an additional 30-40 minutes until golden with clear juices. Transfer the turkey to a serving platter, tightly cover with foil, and let it rest for 30 minutes before serving.
  • 1. Pour the liquid from the roasting pan into a heatproof jug and set aside. Transfer 2 tablespoons of fat from the surface of the reserved juices to the roasting pan. 2. Heat the pan over medium-high heat. Add flour and cook, stirring, until the mixture bubbles. Remove from heat. 3. Gradually whisk in the port and red wine. Return the pan to medium-high heat and cook, scraping the bottom with a wooden spoon to release any cooked bits. 4. Add the remaining stock, reserved liquid, and any turkey juices. Cook and stir for 10 minutes until the gravy thickens. 5. Stir in the rosemary. Season with salt and pepper to taste.
  • Pour the delicious gravy into a serving jug and enjoy alongside the succulent turkey.

Similar Recipes