Women's Weekly Food

HERBED BUTTERROASTTURKEYWITHPROSCIUTTO STUFFINGPREP + COOK TIME3 HOURS 45 MINUTES(+ RESTING) SERVES 12``````5kg whole turkeycooking oil spray¼ cup (35g) plain flour2 cups (500ml) chicken stockchar−grilled vegetables, to serve``````PROSCIUTTO STUFFING60g butter1 small leek (200g), sliced thinly2 cloves garlic, crushed8 slices prosciutto (120g),chopped finely2 cups (140g) stale breadcrumbs1 small pear (180g), chopped finely``````HERBED BUTTER125g butter, softened2 cloves garlic, crushed2 tablespoons finely choppedfresh sage1 tablespoon finely choppedfresh thyme1 tablespoon finely choppedfresh rosemary``````1 Make prosciuttostuffing.2 Meanwhile,make herbed butter.3 Preheat oven to180°C/160°Cfan. Discard neck and giblets fromturkey. Rinse turkey under coldwater, then pat dry inside and outwith paper towel. Tuck wings underbody. Gently loosen skin over breastand tops of legs using fingers or thehandle of a wooden spoon (don’tpuncture skin). Push herb butterunder skin of turkey, being carefulnot to break skin.4 Fill turkey cavity with stuffing.Tie legs together with kitchen string.Place a wire rack in a large bakingdish. Place turkeyon rack, tuckingneck flap under body. Spray with oil.Cover with foil. Roast for 2 hours.Remove foil and roast, bastingoccasionally with pan juices, fora further 40 minutes or until juicesrun clear when the thickest part ofthe thigh is pierced with a skewer.5 Transfer turkey to a servingplatter. Cover loosely with foil.Rest for 15 minutes.6 Meanwhile, makegravy byskimming fat from pan drippings,leaving 2 tablespoons of drippingsin dish. Place dishover high heat,add flour. Cook, stirring, untilmixture thickens and bubbles.Gradually add stock, stirring, untilmixture boils and thickens. Straininto serving jug. Serve sliced turkeywith gravy and vegetables.``````PROSCIUTTO STUFFINGHeat butter in a medium frying pan.Cook leek, garlic and prosciutto,stirring, for 2 minutes or until leekis tender. Stir in breadcrumbs.Cook, stirring, for 2 minutes or untiltoasted lightly. Remove from heat.Stir in pear. Season. Cool.``````HERBED BUTTERCombine all of the ingredientsin a small bowl.CRISP LETTUCE WEDGESWITH LEMON DRESSINGPREP TIME 20 MINUTES SERVES 8300g light sour cream1 cup (300g) whole−egg mayonnaise1 teaspoon finely grated lemon zest1½ tablespoons lemon juice½ medium brown onion (80g)4 baby cos lettuces (720g)¼ cup (20g) fried asian shallots¼ cup loosely packed fresh flat−leafparsley leaves1 Place sour cream, mayonnaise,zest and juice in a medium bowl.Coarsely grate onion into a smallbowl. Press down on onion to extractas much juice as possible. Discardonion. Reserve onion juice. Addonion juice to sour cream mixture.Stir to combine. Season.2 Remove outer leaves fromlettuces. Discard root ends. Cut eachlettuce lengthways into quarters(if necessary, push a 20cm bambooskewer through the leaves to holdthem together).3 Arrange lettuce wedges on a largeplatter. Drizzle with lemon dressing.Top with shallots and parsley.CRISP LETTUCEWEDGES WITHLEMON DRESSING