PANCETTA-WRAPPED ROAST TURKEY WITH TUSCAN STUFFING


20 MINUTES

PREPARATION TIME

21/4 HOURS

COOKING TIME

10 PEOPLE

SERVING SUGGESTION

INGREDIENTS

size 40 Ingham’s turkey
sea salt and black pepper
3 cups multigrain breadcrumbs
1 brown onion, finely diced
½ cup walnuts, chopped
2 Tbsp Tuscan seasoning
1 cup sour cream
1 bunch parsley, finely chopped
½ cup extra virgin olive oil
1L chicken stock
125g unsalted butter
16 slices flat pancetta



METHOD

1 Preheat oven to 180°C. Pat the turkey dry inside and out with kitchen paper, then season with salt and pepper.
2 Combine the breadcrumbs, onion, walnuts, Tuscan seasoning, sour cream, parsley and ¼ cup extra virgin olive oil in a bowl and mix thoroughly. Press into the turkey cavity, then secure with a skewer.
3 Rub the turkey with the remaining oil, then bake for 30 minutes. Bring the stock and butter to a simmer in a small saucepan, then baste the turkey. Continue baking for another 45 minutes, basting several times.
4 Drape the pancetta slices over, then bake for a final hour, until the juices run clear when the turkey is pierced at the hip. Cover and set aside for 30 minutes before serving.





Stuck for dinner ideas?

Jump on your mobile and shake your phone to find out
'What's for Dinner!'

Don’t know what you’re cooking the family for tonights dinner? Easy.
Check it out!