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Slow-roasted turkey with Italian pork stuffing and marsala gravy
Slow-roasted turkey with Italian pork stuffing and marsala gravy
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Prep Time:
30 minutes
Cook Time:
350 minutes
Total Time:
380 minutes
Elevate your special occasion with a succulent roast turkey, stuffed with a delightful mix of pork, fruits, and nuts.
Ingredients:
  • 5kg whole turkey
  • 2 lemons, quartered
  • 1 onion, coarsely chopped
  • 1 large carrot, coarsely chopped
  • 40.00 ml plain flour
  • 125ml (1/2 cup) dry marsala
  • 500ml (2 cups) chicken style liquid stock
  • 100g Maggie Beer cabernet paste or quince paste
  • 250g fresh breadcrumbs, made from day-old ciabatta
  • 300g pork fillet, finely chopped
  • 1 apple, peeled, coarsely grated
  • 2 cloves garlic, finely chopped
  • 100g slivered almonds
  • 100g parmesan, finely grated
  • 62.50 ml chopped flat-leaf parsley
  • 20.00 ml finely chopped thyme, plus 8 sprigs thyme extra
  • 5 eggs, lightly beaten
  • 100g butter, melted, cooled
Instructions:
  • Separate the turkey neck and set aside. Wash the turkey thoroughly inside and out, then pat dry with paper towels. Preheat the oven to 170C and adjust the shelf to the lowest position.
  • Prepare the stuffing by mixing together breadcrumbs, pork, apple, garlic, almonds, parmesan, herbs, 1 teaspoon sea salt, and black pepper. Add eggs and half of the butter. Place almost all of the stuffing in a 1-liter loaf tin lined with baking paper, reserving 2 cups. Cover and chill until ready to cook.
  • Stuff the small cavity of the turkey with the remaining stuffing, secure the excess skin over the stuffing with a wooden skewer. Place the turkey in a large roasting pan, fill the large cavity with lemons and thyme, tie the legs and parson's nose with string. Brush the turkey generously with melted butter and season well.
  • Arrange turkey neck, chopped onion, and carrot surrounding the turkey. Pour in 250ml (1 cup) water. Loosely cover the turkey with foil and roast for 2 1/2 hours. Halfway through, baste the turkey. Remove the foil and continue roasting for an additional hour or until fully cooked. To check if the turkey is done, insert a skewer into the thickest part of the thigh; the juices should run clear with no traces of blood. Transfer the turkey to a serving platter, lightly cover with foil, and let it rest for 30 minutes before serving.
  • Bake stuffing in a loaf pan for 30 minutes or until golden brown.
  • To prepare the marsala gravy, heat the roasting pan over medium heat, sprinkle flour, then slowly mix in the marsala and chicken stock. Bring to a boil, strain the mixture into a saucepan using a fine sieve. Add cabernet paste and platter juices. Stir over medium heat until the paste melts and the mixture boils. Season to taste and reheat before serving.
  • Present the carved turkey with slices of stuffing and drizzle with warm gravy for a delightful meal.

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