Stuffed Turkey Roast with Mushroom Sauce | RICARDO

Ingredients

• 1 small leek, sliced
• 1 small carrot, cut into pieces
• 1/4 lb (115 g) white mushrooms
• 1 tbsp butter
• 1 lb (454 g) ground pork
• 1 cup (250 ml) beef broth
• 1 cup (50 g) fresh bread cubes
• 1 pinch ground nutmeg
• 1 pinch ground cinnamon
• Salt and pepper
• 1 turkey roast, about 4 lb (1.8 kg), with skin
• Butcher’s twine
• 2 tbsp butter
• 1/2 cup (125 ml) water, approximately
• 3/4 lb (340 g) white button mushrooms, cut into thin wedges
• 2 shallots, coarsely chopped
• 1/4 cup (55 g) butter
• 1 cup (250 ml) white wine or white vermouth
• 6 cups (1.5 litres) beef broth
• 1/2 cup (55 g) lightly toasted flour