Easy recipe Slow-roasted Turkey With Italian Pork Stuffing And Marsala Gravy Recipe

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two hundred and fiftyg breadcrumbs, made from day-old ciabatta about three hundredg pork, fillet (Recipes by ingridients fillet) finely chopped one apple, peeled, coarsely grated two cloves garlic, finely chopped one hundredg slivered almonds one hundredg parmesan, finely grated one quarter cup chopped flat-leaf parsley one tablespoon finely chopped, thyme (Recipes by ingridients thyme) plus about eight sprigs thyme (Recipes by ingridients thyme) extra about five eggs, lightly beaten one hundredg, butter (Recipes by ingridients butter) melted, cooledStep one Remove turkey neck and reserve. Rinse turkey inside and out and dry with paper towels. Preheat oven to about one hundred and seventyC and position oven shelf to its lowest level. Step two Meanwhile, for stuffing, combine breadcrumbs, pork, apple, garlic, almonds, parmesan, chopped herbs, one teaspoon sea salt and freshly ground black pepper. Slow-roasted Turkey With Italian Pork Stuffing And Marsala Gravy Recipe. Stir in eggs and half the. butter (Recipes by ingridients butter) Loosely place all but two cups stuffing into a baking paper-lined one-litre loaf tin, then cover and refrigerate until ready to cook. Step about three Fill the small cavity (neck end) of the turkey with remaining stuffing, pull excess skin over stuffing and secure to underside of turkey with a wooden skewer. Place turkey in a large, heavy-based roasting pan, fill the large cavity with lemons and thyme (Recipes by ingridients thyme) sprigs, then tie the legs and parsons nose together with string. Slow-roasted Turkey With Italian Pork Stuffing And Marsala Gravy Recipe. Brush turkey generously with remaining melted butter (Recipes by ingridients butter) and season. Slow-roasted Turkey With Italian Pork Stuffing And Marsala Gravy Recipe. Step four Place turkey neck, chopped onion and carrot around turkey, then pour in two hundred and fiftyml (one cup) water. Cover turkey loosely with foil and roast for two one/two hours, basting halfway through, then roast, uncovered, for a further hour or until cooked. The turkey is cooked when the thickest part of the thigh is pierced with a skewer and the juices run clear with no signs of blood. Slow-roasted Turkey With Italian Pork Stuffing And Marsala Gravy Recipe. Transfer turkey to a platter, cover loosely with foil and leave to rest for thirty minutes. Step about five Meanwhile, cook stuffing in loaf pan for thirty minutes or until golden. Step six Meanwhile, for marsala gravy, place roasting pan over medium heat, sprinkle over flour, then gradually stir in marsala, followed by chicken stock, and bring to a boil. Strain mixture through a fine sieve into a saucepan. Add cabernet paste and any juices that have collected on the platter. Stir over medium heat until paste is melted and mixture boils. Slow-roasted Turkey With Italian Pork Stuffing And Marsala Gravy Recipe. Season to taste. Reheat just before serving. Step about seven Serve turkey carved with slices of stuffing and warm gravy.. Slow-roasted Turkey With Italian Pork Stuffing And Marsala Gravy Recipe.