Stuffed roast turkey

Name: Stuffed roast turkey
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 8
Ingredients: 65 g dried cranberries; 50 g Pecan kernels; 1 Onion; 1 Organic Orange; 125 g Grey bread (sourdough bread); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 kg Turkey breast (without skin); 4 thin slices of breakfast bacon; 500 g mixed minced meat; 2 TABLESPOONS Flour; 1 l Poultry stock; 150 ml Port wine; 4 TABLESPOONS redcurrant jelly; 7-10 Tbsp Oil; 7-10 Tbsp Cling film; 7-10 Tbsp Kitchen yarn; 7-10 Tbsp Aluminium foil

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
195 mins

TOTAL TIME
195 mins

Ingredients

Servings: 8

65 g dried cranberries
50 g Pecan kernels
1 Onion
1 Organic Orange
125 g Grey bread (sourdough bread)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 kg Turkey breast (without skin)
4 thin slices of breakfast bacon
500 g mixed minced meat
2 TABLESPOONS Flour
1 l Poultry stock
150 ml Port wine
4 TABLESPOONS redcurrant jelly
7-10 Tbsp Oil
7-10 Tbsp Cling film
7-10 Tbsp Kitchen yarn
7-10 Tbsp Aluminium foil

Directions

1
Coarsely chop 50 g cranberries and 25 g pecans. Peel and finely chop the onion. Wash the orange, grate dry and finely grate the skin. Crumble 75 g bread finely. Put minced and prepared ingredients into a mixing bowl, season with salt and pepper and knead well with your hands.
2
Place the turkey breast on a large piece of cling film and cut open horizontally lengthwise, but do not cut through completely on one side. Open the meat, cover with cling film and roll out evenly with a pastry roll.
3
Spread 2/3 of the filling lengthwise over the meat, leaving a 3 cm wide edge on the other long side. Roll up from the coated side using the foil and tie well with kitchen string.
4
Place the oven rack on the fat pan of the oven. Place the rolled roast on top. Pour about 400 ml water into the fat pan. Place aluminium foil over the roast and press it against the edge of the pan.
5
Roast in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for approx. 20 minutes. Reduce temperature (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see manufacturer) and continue cooking for approx. 2 hours.
6
Fry the bacon in a pan without fat until crispy, take it out and let it drain on kitchen paper. Chop 25 g pecans and 15 g cranberries. Crumble 50 g bread. Fry the nuts, berries and bread crumbs in the bacon fat in the pan until the bread is lightly toasted.
7
Remove from the pan. Crumble the bacon and add it, put it aside.
8
Roll the remaining filling into 8 balls. Grease a small casserole dish with oil and put the balls in it. Remove the rolled roast from the oven and place on a roasting plate. Cover with aluminium foil. Increase the oven temperature again (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see
9
manufacturer) and cook the meatballs for about 25 minutes.
10
Pour the gravy from the fat pan into a pot, while loosening the frying set. Degrease the gravy if necessary, bring to the boil over high heat. Mix the flour with 2 tablespoons of water, stir into the frying set and bring to the boil. Add chicken stock and port wine, simmer for about 5 minutes while stirring.
11
Add the gravy from the roasting plate, bring to the boil and simmer for another 3 minutes. Stir in 2 tbsp. currant jelly and simmer until the jelly is dissolved.
12
Spread the roast with 2 tablespoons of jelly, spread the cranberry-nut mixture on top and press on a little. Add sauce and meatballs.