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Friendly printing
For 10-12 servings
Ingredients:
1x5kg-butterball turkey 1-medium onion cut in halves 2-celery sticks 2-medium carrots 4-bay leaves 3-lemons 1-tablespoon fresh rosemary 1-cup dry white wine ½-cup olive or canola oil 1-tablespoon steak spices Sea salt and fresh ground pepper
For Stuffing: 250gr.minced lean pork 250gr.minced lean veal or beef ½-cup olive or canola oil ½-cup melted butter ½-cup raisin (sultana) ½-cup pine nuts or chopped pecans 3-medium onions, diced roughly 1-cup celery diced 3-cloves garlic crushed and dice 1-cup fresh flat parsley leaves 1-teaspoon rosemary leaves 3-cups <croutons> or crumbled dry white bread 350gr.chestnuts lightly boiled and peeled Sea salt and fresh ground pepper
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Preparation
method: Thaw Turkey if frozen, in the Frigidaire, or in cold water Remove neck and set aside and rinse turkey in and out with plenty of cold water.
Drain and dry turkey with paper towels and rub
in and out with lemon and juice tight legs and drumsticks with cotton
string.
Place half of the onion, celery, garlic, parsley, lemon juice and rind, in
the turkey’s body cavity and also into breast cavity.
In a roasting pan place, onions, carrots, celery, bay leaves and the
turkey neck and season with salt and pepper.
On top of the vegetables, place turkey on flat Stainless steel rack,
breast side up.
Brush bird with oil sprinkle spices, herbs, salt and fresh ground pepper.
Roast the turkey for 2 1/2- 3 hours, (depend the weight) or until legs fall apart basting
occasionally with its juices. Wrap drumsticks and legs with foil after one
hour to prevent overcooking and dry out.
After one hour and half cover turkey with pan’s cover, or aluminium foil,
reduce heat to 180°c or 350°f and continue roasting until turkey is cooked
properly.
Stuffing: Par-boil minced meat with 3
tablespoons of water, covered for five minutes. Remove and rinse
lightly, to clean access fat. In a saucepan
with butter, fry lightly onions garlic and celery.
Add pine nuts, raisins, chestnuts, croutons and a cup chicken stock and
wine. Stir and transfer into Pyrex dish. Bake for 35 minutes. Serve hot,
topped with sliced turkey and gravy. Turkey gravy: Strain pan drippings into 5 cups. Boil and remove fat from drippings.
In saucepan heat butter until hot, but not burn. Stir in flour until
smooth. Slowly add drippings to flour mixture and stir until smooth. Cook
and stir until gravy boils and thickens slightly. Taste and adjust
seasonings
Slice turkey and serve with stuffing, gravy, mash potato, buttered peas or
steamed broccoli and cranberry sauce as they do North America. Served with Green salad and Greek white wine |
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