TheAustralianWomensWeekly_Food_Issue_22_2016

ROASTTURKEYWITH

ALMOND STUFFING

&SPICEDCHERRIES

PREP + COOK TIME 4 HOURS 15 MINUTES

SERVES 8

5kg turkey

60g butter, melted

1 litre (4 cups) salt−reduced chicken

stock, approximately

⅓ cup (50g) plain flour

ALMOND STUFFING

80g butter

2 medium brown onions (300g),

chopped finely

2 cloves garlic, crushed

3 cups (200g) stale breadcrumbs

350g minced turkey

1¼ cups (100g) flaked almonds,

toasted

½ cup finely chopped fresh flat−leaf

parsley

2 teaspoons finely grated

lemon rind

¼ cup (60ml) lemon juice

SPICED CHERRIES

700g jar morello cherries

2 tablespoonsbalsamic vinegar

1 tablespoon brown sugar

1 cinnamon stick

1 bay leaf

6 black peppercorns

2 tablespoons brandy

1 Make almond stuffing.

2 Preheat oven to 180°C/160°C fan.

3 Discard neck from turkey. Rinse

turkey under running cold water; pat

dry inside and out with paper towel.

Fill cavities with stuffing. Tie legs

together with kitchen string; tuck

wings under turkey. Place turkey on

an oiled rack in a large flameproof

baking dish. Brush turkey all over

with half the butter; sprinkle with salt.

Pour 2 cups (500ml) of the stock into

the dish.

4 Cover baking dish tightly with

two layers of greased foil. Roast

theturkeyfor2hours.

5 Meanwhile,make spiced cherries.

6 Remove foil; brush turkey with

remaining butter. Return turkey to

oven; roast, uncovered, for a further

1½ hours or until browned and

cooked through (if necessary, add

water to the dish during cooking

to prevent the pan juices burning).

Remove turkey from dish; cover

with foil. Rest in a warm place for

15 minutes before carving.

7 While turkey is resting, pour

juices from dish into a jug; stand for

a few minutes or until fat has risen

to the surface. Skim off fat and return

2 tablespoons of fat to the baking

dish. Discard remaining fat. Top up

pan juices with remaining chicken

stock to make 3 cups. Place baking

pan on stovetop over medium heat,

add flour; cook, stirring, until

browned. Gradually add pan juices;

cook, stirring, until mixture boils and

thickens. Season to taste. Strain gravy

into a heatproof jug. Serve turkey

with gravy and spiced cherries.

ALMOND STUFFING

Heat butter in a small frying pan over

lowheat. Add onion and garlic; cook,

stirring, for 5 minutes or until soft.

Transfer to a large bowl, add remaining

ingredients; season, mix well.

SPICED CHERRIES

Drain juice from cherries into a small

saucepan. Add vinegar, sugar,

cinnamon, bay leaf and peppercorns

to pan. Bring to the boil; reduce heat,

simmer for 15 minutes or until liquid

is reduced by half. Coarsely chop half

the cherries; combine in a bowl with

remaining cherries. Strain liquid over

the cherries; stir in brandy.

LEMON-ROASTED

POTATOES

PREP + COOK TIME 50 MINUTES SERVES 8

1.8kg potatoes, quartered
½ cup (125ml) olive oil
1 medium lemon (140g), cut into
wedges

1 Preheat oven to 180°C/160°C fan.
2 Place potatoes in a saucepan of
cold water; bring to the boil. Boil for
5 minutes, then drain. Stand for a few
minutes or until potatoes are dry.
3 Meanwhile, pour oil into a shallow
roasting pan; placein the oven for
2 minutes or until oil is hot. Add
potatoes and lemon to hot oil; shake
until well coated, season with salt.
4 Bake for 40 minutes or until
potatoes are golden and tender.

COOK’S

NOTES

ROAST CHICKEN WITH ALMOND

STUFFING & SPICED CHERRIES

Replace turkey with two 1.6kg

chickens. Reduce cooking

time to 1½ hours in total.

FRESH SPICED CHERRIES

Replace morello cherries

with 450g fresh pitted

cherries soaked in ¼ cup

brandy overnight.

28 AWW FOOD • ISSUE TWENTY TWO