Scandinavian roast turkey with prune & juniper stuffing & caramelised apples - Good Food Middle East
Adding lingonberry jam or redcurrant sauce to your Turkey cooking juices gives traditional gravy a touch of sweetness
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Cooking tools:
- Roasting pan
- Roasting rack
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Skillet
- Saucepan
- Baking dish
- Instant-read thermometer
- Whisk
- Wooden spoon
- Measuring cup
- Measuring spoon
- Fine-mesh sieve
- Kitchen timer
- Tongs
- Spoon
- Fork
- Paring knife
- Aluminum foil
- Stove
- Refrigerator
Ingredients
- 5-5½ kg/11-12lb turkey
- 2 onions
- 1 orange
- 25g softened butter
- 2 carrots, cut into big chunks
- flat-leaf parsley sprigs, to garnish
- 100g butter, plus extra for the tray and paper
- 2 tsp juniper berries
- 3 medium onions, chopped
- 2 garlic cloves, finely chopped
- 1 celery stick, finely chopped
- 225g fresh white breadcrumbs
- 2 eating apples, peeled, cored and finely chopped
- 225g soft pitted prunes, chopped
- 25g pack parsley, chopped
- 2 eggs, beaten
- 300ml red wine
- 1 heaped tbsp lingonberry jam or redcurrant jelly
- 600ml turkey or chicken stock
- 25g butter
- 50g whole almonds
- 2 eating apples, cored and each cut into 8 wedges
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