Turkey with pancetta and herb stuffing

Recipes / Meat

Ho-ho-how could you not give this turkey recipe a go this silly season

Recipe «Turkey with pancetta and herb stuffing» presented in category Recipes / Meat, to prepare this dish you will need no more 2:30 minutes. To make this dish at home by prescription from the author Gomer would need: 3.2kg frozen turkey buffe, defrosted following package instructions, 40g butter, melted, 2 tbsp olive oil, 2 tbsp plain flour, 1 1/2 cups Massel chicken style liquid stock , 1 tbsp olive oil, 20g butter, 100g thinly sliced pancetta, finely chopped , 1 brown onion, finely chopped, 2 garlic cloves, crushed, 2 cups stale white breadcrumbs, 2 tbsp chopped fresh flat-leaf parsley leaves, 2 tbsp chopped fresh basil, 1 tbsp finely-grated lemon rind, 1 1/2 tbsp lemon juice.

Ingredients:

  • 3.2kg frozen turkey buffe, defrosted following package instructions 
  • 40g butter, melted 
  • 2 tbsp olive oil 
  • 2 tbsp plain flour 
  • 1 1/2 cups Massel chicken style liquid stock 
  • 1 tbsp olive oil 
  • 20g butter 
  • 100g thinly sliced pancetta, finely chopped 
  • 1 brown onion, finely chopped 
  • 2 garlic cloves, crushed 
  • 2 cups stale white breadcrumbs 
  • 2 tbsp chopped fresh flat-leaf parsley leaves 
  • 2 tbsp chopped fresh basil 
  • 1 tbsp finely-grated lemon rind 
  • 1 1/2 tbsp lemon juice 

Instructions

  1. Make pancetta and herb stuffing: Heat oil and butter in a large, non-stick frying pan over medium heat. Add pancetta, onion and garlic. Cook, stirring often, for 10 minutes or until onion is soft. Remove to a bowl. Add breadcrumbs, parsley, basil, lemon rind and juice. Season with salt and pepper. Mix to combine. Set aside for 30 minutes to cool.
  2. Place oven shelf in lowest position. Preheat oven to 180°C. Remove excess fat from turkey cavity (see note).
  3. Loosely fill neck cavity of turkey with one-quarter of the stuffing. Fill main cavity of turkey with remaining stuffing. Place turkey in a large roasting pan on a wire rack. Combine butter and oil in a bowl. Brush over turkey. Cover turkey with baking paper, then a layer of foil.
  4. Roast turkey for 1 hour. Remove from oven. Remove foil and paper. Baste turkey with pan juices. Re-cover and return to oven. Roast for 1 hour, brushing with pan juices after 30 minutes.
  5. Remove turkey from oven. Discard foil and baking paper. Baste turkey with pan juices. Return to oven. Roast, uncovered, for a further 20 minutes or until golden and juices run clear when a skewer is inserted into the thickest part of the turkey. Remove to a large plate. Cover loosely with foil and set aside for 15 minutes to rest.
  6. Remove pan juices to a saucepan over medium heat. Add flour. Cook, stirring, for 2 minutes. Gradually whisk in stock until smooth. Increase heat to high. Bring to the boil. Reduce heat to medium. Simmer, uncovered, for 3 to 4 minutes or until sauce thickens.
  7. Carve turkey. Arrange on a platter. Serve with stuffing and gravy.