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Lemon Stuffing
180g fresh white breadcrumbs
500g sausage mince
2 medium white onions, chopped
2 tbsp chopped rosemary
2 garlic cloves, crushed
1/4 cup lemon juice
2 tsp grated lemon rind
1/2 cup slivered almonds
Turkey
1 x 3 kg turkey
60g butter, melted
1 lemon, sliced
2 1/2 cups light chicken stock
1 1/2 cups white wine
2 tbsp plain flour
1/3 cup water cranberry jelly, for serving
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Method :
Preheat oven
to moderately slow 160C. To make stuffing - Combine breadcrumbs in
medium bowl with sausage mince, onions, rosemary, garlic, lemon juice,
lemon rind and almonds. Discard turkey neck, pat turkey dry with
absorbent paper. Spoon Lemon Stuffing into turkey, tie wings and
drumsticks securely in place. Place on roasting rack over shallow baking
dish, brush turkey with half the butter, lay lemon slices over breast.
Pour stock and wine into baking dish. Cover turkey and dish with
aluminum foil.
Bake for 1
hour 15 minutes. Remove foil and lemon slices, brush with remaining
butter. Return to oven for 45 minutes. To test if turkey is cooked,
pierce the thigh with a skewer. If juice runs clear, turkey is ready. If
still pink, continue cooking for about 10 minutes. Remove from oven,
leave, covered with foil, in a warm place for 10 minutes.
Strain pan
juices and pour into pan. Blend flour with water in small bowl or jug
until smooth. Add to juices in pan, stir over medium heat for 2 minutes
or until gravy boils and thickens, boil 2 minutes. Remove string from
turkey, carve, serve with stuffing, gravy and cranberry jelly.
Note -
Stuffing can be made a day ahead. Unsuitable for frozen. Make sure
frozen turkey is completely thawed before cooking.
Serves 6
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