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Turkey Roast with Pear and Cranberry Stuffing
As sold in stores
Turkey Roast with Pear and Cranberry Stuffing
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As sold in stores

Turkey Roast with Pear and Cranberry Stuffing

Preparation
30 MIN
Cooking
2 H
Chilling
1 H
Servings
8
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Ingredients

stuffing

Turkey Roast

Preparation

Stuffing

  1. In a skillet over medium-high heat, soften the cranberries, onion and garlic in the butter until the cranberries burst. Continue cooking for 1 minute. Season with salt and pepper. Set aside in a bowl.
  2. In the same skillet over medium-high heat, brown the pork in the oil until it starts to brown, breaking it up with a wooden spoon. Season with salt and pepper. Add the pears and continue cooking for 4 minutes. Add the wine and broth. Reduce until nearly dry. Stir in the breadcrumbs, nutmeg and cranberry mixture. Adjust the seasoning. Transfer into a bowl, cover and refrigerate for 1 hour.

Turkey Roast

  1. With the rack in the lowest position, preheat the oven to 400°F (200°C).
  2. Untie the turkey roast and lay it flat. Slide lengths of butcher’s twine under the meat, letting them extend on either side. Season with salt and pepper. Spread the stuffing down the middle. Tie the roast and cut off the excess twine.
  3. In a large skillet over medium-high heat, brown the turkey roast on all sides in the oil. Season with salt and pepper. Transfer to the oven and roast for 15 minutes.
  4. Turn the oven down to 325°F (165°C) and continue for 1 hour 45 minutes or until a meat thermometer inserted in the centre of the stuffing reads 165°F (74°C).
  5. Remove from the oven, tent with aluminum foil and let rest for 10 minutes. Slice, removing the twine as you go. Place the slices on a warm serving platter.
  6. Serve with almond sauce or burst cranberry relish, green beans in white wine sauce and baker’s potatoes, if desired.

Note

To save time and if space permits, put the turkey roast and baker’s potatoes in the oven at the same time. They both require 2 hours 30 minutes of cooking at the same temperature.

Good with...

Comments

  1. I made the stuffing only on Christmas 2018 as a side dish to accompany Ricardo's recipe of Crown Roast of Pork with Cranberries & Balsamic. Perhaps this stuffing tastes better in small doses when contained inside a turkey breast but as a side dish, it was pretty bland and only just OK. I wouldn't make it again. It was also a lot of work for the result achieved. Sorry Ricardo! Your recipes usually turn out very, very well!

  2. Great recipe! 5 stars!

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Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.