Roast Turkey with Garlic Sourdough Stuffing - Cuisine Magazine - From New Zealand to the World

Name: Roast Turkey with Garlic Sourdough Stuffing - Cuisine Magazine - From New Zealand to the World
Ingredients: 1 loaf sourdough bread (about 600g), crusts removed; 12 cloves roasted garlic (recipe follows); 6 tablespoons olive oil; 1 sprig rosemary, leaves coarsely chopped; 3.5kg turkey, washed and dried; olive oil for greasing roasting tray; 1 cup cream; 1 cup well-flavoured chicken stock; 1 tablespoon balsamic vinegar (optional); ROASTED GARLIC; Boiling garlic before roasting dispels any bitterness.; Garlic can be as much as 10 months old before spring and as it ages it can become bitter.; 3 bulbs of garlic; olive oil; thyme leaves; NAOMI'S MUSHROOM & CHICKEN LIVER STUFFING; 1 small onion; 1 stalk celery, diced; 1 tablespoon fresh parsley, chopped; 1 tablespoon butter; 100g chicken livers, chopped; 250g sausage meat; 2 cups mushrooms, sliced; 3 cups fresh breadcrumbs; 2 teaspoons fresh sage, chopped; 2 teaspoons fresh marjoram, chopped; 1 teaspoon salt; 1⁄2 teaspoon freshly ground black pepper

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ROAST TURKEY WITH GARLIC SOURDOUGH STUFFING Ruth now writes the entertainment pages for NZ Life and Leisure. Basting the bird with cream keeps the flesh moist a

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Ingredients

1 loaf sourdough bread (about 600g), crusts removed
12 cloves roasted garlic (recipe follows)
6 tablespoons olive oil
1 sprig rosemary, leaves coarsely chopped
3.5kg turkey, washed and dried
olive oil for greasing roasting tray
1 cup cream
1 cup well-flavoured chicken stock
1 tablespoon balsamic vinegar (optional)
ROASTED GARLIC
Boiling garlic before roasting dispels any bitterness.
Garlic can be as much as 10 months old before spring and as it ages it can become bitter.
3 bulbs of garlic
olive oil
thyme leaves
NAOMI'S MUSHROOM & CHICKEN LIVER STUFFING
1 small onion
1 stalk celery, diced
1 tablespoon fresh parsley, chopped
1 tablespoon butter
100g chicken livers, chopped
250g sausage meat
2 cups mushrooms, sliced
3 cups fresh breadcrumbs
2 teaspoons fresh sage, chopped
2 teaspoons fresh marjoram, chopped
1 teaspoon salt
1⁄2 teaspoon freshly ground black pepper