Roast Turkey with Two Stuffings
A celebration in itself, this dish embraces all festivities with open arms. A turkey stuffed with delectable pesto risotto and savoury sausage stuffing creates a symphony of flavours that will make...
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Cooking tools:
- Roasting pan
- Based saucepan
- Oven
- Mixing bowl
- Wooden spoon
- Paper towel
- Aluminum foil
- String
- Whisk
- Measuring cup
- Measuring spoon
- Spoon
- Chef's knife
- Cutting board
- Refrigerator
- Stove
- Oven mitt
- Kitchen timer
- Fork
- Ladle
- Tongs
- Colander
- Kitchen shears
- Serving platter
Ingredients
- 300g Martinez pork sausages, skins removed
- 2 Tbsp Sabato pronto rosso
- 2 Tbsp Salvagno organic extra virgin olive oil
- 1 onion, peeled and finely diced
- 3 cloves garlic, crushed
- 1 cup Ferron Carnaroli rice
- 2 cups chicken stock, simmering
- ¼ cup Sabato pesto
- 3 Tbsp fresh Italian flat leaf parsley, chopped
- 5kg turkey, washed and dried inside and out with paper towels
- 2 cups chicken stock
- Salt
- freshly ground black pepper
- 2-3 Tbsp flour
- 1 cup chicken stock
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