Roasted Turkey with a choice of 3 stuffings
Cooking
2 H

Roasted Turkey with a choice of 3 stuffings

Ingredients

  • 1 turkey 8 pounds (4 kg)

    Apple and Veal Stuffing

  • 2 cups (500 ml) crusty bread, cut into small pieces (about 2 slices)
  • 250 g semi-lean ground veal
  • 3 apples, peeled, seeded and chopped
  • 1/3 cup (75 ml) blanched almonds, toasted and coarsely chopped
  • 1/4 cup (60 ml) rum or apple brandy or Calvados
  • 1 egg
  • 1/4 teaspoon (1 ml) ground cinnamon
  • 1/4 teaspoon (1 ml) ground cloves
  • 1/4 teaspoon (1 ml) ground nutmeg
  • Salt and pepper

    Lemon Stuffing

  • 2 onions, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 tablespoons (30 ml) olive oil
  • 1 cup (250 ml) dried breadcrumbs
  • 454 g of sausage meat
  • 1 egg
  • Grated zest of 2 lemons + juice of 1 lemon
  • Salt and pepper

    Cranberry and Bread Stuffing

  • 1 onion, finely chopped
  • 1/4 cup (60 ml) butter
  • 4 cups (1 litre) crusty bread, diced
  • 2 pears, peeled, seeded and chopped
  • 1 cup (250 ml) fresh cranberries
  • 1/2 cup (125 ml) dried cranberries
  • 2 eggs
  • Salt and pepper

Preparation

1. Apple and Veal Stuffing

  1. In a bowl, combine all the stuffing ingredients.

Lemon Stuffing

  1. In a skillet, brown the onion and garlic in the oil. Let cool and combine with the remaining ingredients.

Cranberry and Bread Stuffing

  1. In a skillet, soften the onion in the butter. Add the remaining ingredients. Season with salt and pepper.

Stuffed Roasted Turkey

  1. Preheat the oven to 180 °C (350°).
  2. Stuff a 4.8 kg (8 lbs) turkey with the chosen stuffing and place it on the rack of a roasting pan. Pour about 250 ml (1 cup) of water at the bottom of the pan.
  3. Bake for about 2 hours and 30 minutes or until the juices run clear. Add water, as needed.
  4. Brush the turkey with melted butter 5 minutes before the end of cooking. Cover with foil if it browns too quickly. The turkey is cooked when a meat thermometer reads 82 °C (180 °F) in the thickest part of the thigh, without touching the bone. The stuffing temperature should be 75 °C (160 °F). Don’t wait for the thighbone to detach for the turkey. At this stage of cooking the turkey is overcooked.
  5. Remove the turkey from the oven, place on a warm serving platter and cover with aluminum foil. Let stand for 20 minutes before serving. Adjust the seasoning of the cooking juices and serve in a gravy boat.