Slow-roasted turkey with stuffing | Women's Weekly Food
This slow roasted turkey with stuffing, complete with gravy and cranberry sauce, will be a spectacular centrepiece at your Christmas table
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 4.5kg turkey
- 50cm square muslin
- 100g butter, melted
- 8 thin slices (120g) prosciutto
- 8 baby red apples, halved crossways
- ¼ cup (60ml) maple syrup
- 8 sprigs thyme
- 40g butter, extra
- ¼ cup (35g) plain flour
- ⅓ cup (80ml) port or red wine
- 2 cups (500ml) chicken stock
- cranberry sauce, to serve
- STUFFING
- 120g butter, melted
- 110g jar caramelised onion relish
- 4 slices prosciutto (60g), trimmed, chopped
- ½ cup (55g) instant polenta
- 5 cups (350g) day-old coarse breadcrumbs
- 2 eggs, beaten lightly
- 1 cup chopped flat-leaf parsley
- 1½ cups (200g) dried cranberries
- 1 cup (160g) sliced natural almonds, toasted
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