Roasted Turkey with Pork & Apple Stuffing & Marsala Gravy
Serves: 4-6 Ingredients: 5kg free-range Totally Traditional Turkey 1 lemon, quartered 6 Thyme sprigs 1 onion, peeled and coarsely chopped 1 large carrot, peeled and coarsely chopped 1 stick of...
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Cooking tools:
- Roasting pan
- Loaf pan
- Apple corer
- Pastry brush
- Grater
- Fine-mesh sieve
- Skewer
- Saucepan
- Oven
- Stove
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Spoon
- Peeler
- Aluminum foil
- Parchment paper
- Serving platter
- Refrigerator
Ingredients
- 5kg free-range Totally Traditional Turkey
- 1 lemon, quartered
- 6 Thyme sprigs 1 onion, peeled and coarsely chopped
- 1 large carrot, peeled and coarsely chopped
- 1 stick of celery, coarsely chopped
- 1 bay leaf
- 2 tbsp plain flour
- 150ml dry marsala
- 500ml Turkey stock
- 2 tbsp redcurrant jelly
- 4 tbsp rapeseed oil
- Sea salt and black pepper.
- 50g breadcrumbs, made from ciabatta bread
- 500g good quality sausage meat
- 2 Cox’s apples, peeled and coarsely grated
- 4 cloves garlic, peeled and finely chopped
- 100g chopped almonds
- 150g parmesan, finely grated
- 4 tbsp Flat leaf parsley, chopped
- 2 tbsp fresh thyme, finely chopped
- 5 eggs, lightly beaten
- 100g butter, melted
- 6 Cox’s Apples
- Sea salt & black pepper.
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