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Roast turkey with sage & walnut stuffing with gravy
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Prep Time:
20 minutes
Cook Time:
220 minutes
Total Time:
240 minutes
Irresistible holiday meal that dazzles the senses.
Ingredients:
  • 30g butter
  • 4 bacon rashers, rind removed, finely chopped
  • 1 brown onion, halved, finely chopped
  • 140g (2 cups) fresh breadcrumbs (made from day-old bread)
  • 55g (1/2 cup) walnut halves, coarsely chopped
  • 20.00 ml finely shredded fresh sage
  • 1 egg, lightly whisked
  • Salt & freshly ground black pepper
  • 6kg (size 60) fresh turkey or thawed frozen turkey, neck removed
  • 50g butter, extra, melted
  • 40.00 ml plain flour
  • 250ml (1 cup) dry white wine
  • 250ml (1 cup) chicken style liquid stock
Instructions:
  • In a frying pan over medium-high heat, melt 20g of butter until it foams. Cook bacon, onion, and garlic, stirring for 5 minutes until onion softens. Transfer to a heatproof bowl and add breadcrumbs, walnuts, sage, and egg. Mix until combined and season with salt and pepper.
  • Preheat oven to 180°C. Rinse turkey inside and out under cold water, pat dry. Fill with breadcrumbs, tie legs, tuck wings, and place in a roasting pan. Brush with butter, cover with foil, and roast, basting every 30 minutes, for 3 1/2 hours or until juices run clear. Transfer to platter, remove string, cover with foil, and let rest for 15 minutes before serving.
  • Pour the pan juices into a heatproof jug. Melt the rest of the butter in the roasting pan over medium heat until foamy. Stir in the flour and cook for 2 minutes until bubbly. Slowly pour in the pan juices, wine, and stock. Scrape the bottom of the pan with a wooden spoon for 5-6 minutes until the gravy thickens. Season with salt and pepper, then strain into a serving jug.
  • Present the turkey on a grand platter and accompany it with savory gravy.

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