Orange and pistachio stuffed turkey

Orange and pistachio stuffed turkey


Go for a traditional Christmas with a golden roast turkey with orange marmalade and stuffing.

The ingredient of Orange and pistachio stuffed turkey

  1. 4kg turkey (see note)
  2. 2 cups Massel chicken-style liquid stock
  3. 60g melted butter
  4. 40g of butter
  5. 1 large brown onion, finely chopped
  6. 6 cups of fresh breadcrumbs
  7. 1 1/2 teaspoons finely grated orange zest
  8. 3/4 cup orange juice
  9. 1/2 cup chopped mixed herbs (such as a sheet of leaf of persil and fresh mint leaves)
  10. 1/2 cup of chopped pistachios, almonds
  11. 1 egg, lightly beaten
  12. 2 tablespoons Gravox chicken
  13. 1/2 cup white wine
  14. 2 cups Massel chicken-style liquid stock

The instruction how to make Orange and pistachio stuffed turkey

  1. Make the orange and pistachio stuffing: Melt the butter in a skillet over medium heat. Add the onion. Cook, stirring, for 5 minutes or until tender. Transfer to a large bowl. Add the breadcrumbs, orange zest, orange juice, herbs, pistachios, and eggs. Season with salt and pepper. Stir until well combined.
  2. Preheat the oven to 180u00b0C/160u00b0C fan forced. Remove and discard neck from turkey. Rinse turkey (including cavity) under cold running water. Pat dry with a paper towel. Loosely fill neck cavity with the stuffing. Using toothpicks, secure the skin on the neck of the cavity to enclose the stuffing. Fill large cavity with remaining stuffing. Secure skin over cavity with toothpicks. Tie legs with kitchen twine. Tuck wings under turkey.
  3. Place the turkey on a greased rack in a large, flameproof roasting pan. Pour stock and 1/2 cup cold water in saucepan. Brush the turkey with the melted butter. Season with salt and pepper. Cover the pan tightly with aluminum foil, lightly oiled. Roast turkey for 1 hour. Remove the aluminum foil. Bake in the oven for 1 hour and 40 minutes, basting turkey frequently with the pan juices, or until turkey is golden and the juices run clear when the thigh is pierced with a skewer (add more water to the pan if the stock mixture dries out). Transfer the turkey to a platter or board. Cover loosely with aluminum foil. Rest for 15 minutes.
  4. during this time, make the White wine sauce: milk, Skim liquid from pan, leaving 1/4 cup in skillet. Place the pan on the stove over high heat. Add sauce powder. Cook, stirring, for 3 to 4 minutes or until the topping is bubbling. Slowly, add the wine, stirring until smooth. Bring to a boil. Slowly, add the broth. Bring to a boil. Reduce the heat. Simmer for 5 to 10 minutes or until thickened. Season with salt and pepper.
  5. Remove and discard string and toothpicks from turkey. Serve with the stuffing and the sauce.

Nutritions of Orange and pistachio stuffed turkey

fatContent: 708.874 calories
saturatedFatContent: 25.7 grams fat
carbohydrateContent: 10.5 grams saturated fat
sugarContent: 42.1 grams carbohydrates
cholesterolContent: 80.9 grams protein
sodiumContent: 279 milligrams cholesterol


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