Roasted Breast of Turkey with Chestnut and Apple Stuffing
Cooking Time:
2:50 (approx.)INGREDIENTS
1
12 lb (6 kg) turkey
1/4
cup (60 ml)
Armagnac
3/4
oz (20 ml)
bacon, chopped
1/2
cup (130 ml)
bread crumbs
3 1/2
oz (110 ml)
can chestnuts
1
Granny Smith apple, peeled and grated
1/4
cup (60 ml)
ruby port
3/4
oz (20 ml)
sultana raisins, soaked in jasmine tea
3/4
oz (20 ml)
turkey livers
DIRECTIONS
- Pre-heat oven to 375 F (190 C).
- Remove legs from the turkey, remove meat from legs and discard bone.
- Marinate turkey meat from the legs in bacon and livers for one hour in a mixture of the Armagnac, port, salt and pepper.
- Pass mixture through a coarse grinder.
- Drain the raisins, add raisins, crumbs, chestnuts and apple to the minced stuffing meat. Roll the stuffing and wrap in foil.
- Cook the turkey crown and stuffing in oven for approximately two and a half hours or until a meat thermometer registers 180 F (82 C) when inserted into the thickest portion of the breast.
- Let stand for 20 minutes before serving.
Price: $ 19.99
Volume:
750 mL
Country:
New Zealand
SKU: #326728 UPC:
9415549801604
Tasting Notes
Impressive and vibrant, this juicy, charming white has bright acidity with a flavourful core of crisp apple, lemon and passion fruit that dance on the palate. It's the perfect patio wine to serve with pasta, roast chicken or corn.
