Pork and Mushroom Stuffed Turkey

Pork and Mushroom Stuffed Turkey

  • Preparation 1 h 30 min
  • Cooking 4 h 30 min
  • Marinating 2 days
  • Chilling 6 h
  • Servings 12
Featured in RICARDO Magazine (HOLIDAY 2015)
  • Egg-free
  • Nut-free

Categories

Ingredients

  • Turkey

    • 1 turkey, about 13 lb (6 kg)
    • 2 cloves garlic, finely chopped
    • 2 tbsp table salt
    • 1/2 lemon
  • Stuffing

    • 1 large leek, cut into pieces
    • 1 carrot, cut into pieces
    • 1/2 lb (225 g) white mushrooms
    • 3 tbsp (40 g) butter
    • 3 1/2 lb (1.5 kg) ground pork
    • 2 cups (500 ml) beef broth
    • 3 cups (150 g) fresh bread cubes
    • 1/4 tsp ground nutmeg
    • 1/4 tsp ground cinnamon
    • Salt and pepper
  • Gravy

    • 1 lb (454 g) white mushrooms, cut into thin wedges
    • 2 shallots, coarsely chopped
    • 1/4 cup (55 g) butter
    • 1 cup (250 ml) white wine or white vermouth
    • 6 cups (1.5 litres) beef broth
    • 1/3 cup (35 g) lightly toasted flour
    • 1 pinch nutmeg

Preparation

  • Turkey

  • Stuffing

  • Cooking

  • Gravy

Note from Ricardo

The stuffing and gravy can be made up to 2 days in advance, i.e., at the same time that you prepare the turkey for curing.

Personal Note