A celebration in itself, this dish embraces all festivities with open arms. A turkey stuffed with delectable pesto risotto and savoury sausage stuffing creates a symphony of flavours that will make your tastebuds dance.
Serves 8-10
Sausage Meat Stuffing
300g Martinez pork sausages, skins removed
2 Tbsp Sabato pronto rosso
Place sausage meat and pronto rosso in a bowl and mix well to combine.
Refrigerate until ready to use.
Pesto Risotto Stuffing
2 Tbsp Salvagno organic extra virgin olive oil
1 onion, peeled and finely diced
3 cloves garlic, crushed
1 cup Ferron Carnaroli rice
2 cups chicken stock, simmering
¼ cup Sabato pesto
3 Tbsp fresh Italian flat leaf parsley, chopped
Heat olive oil in a heavy based saucepan, add onion and cook over a medium heat until softened but not browned. Add the garlic and rice and stir over heat for 2 minutes to toast but not brown.
Stir in the stock, cover pan and simmer for 15 minutes. When the rice is almost al dente (it needs to be slightly undercooked, as it will continue to cook during roasting time), remove from the heat.
Stir well to release the natural starches, which make the risotto creamy. Stir in the pesto and parsley and season well. Set aside to cool completely.
Turkey
5kg turkey, washed and dried inside and out with paper towels
2 cups chicken stock
2 Tbsp Salvagno organic extra virgin olive oil
Salt and freshly ground black pepper
Preheat oven to 180°C.
Spoon the sausage stuffing into the neck end of the turkey, covering with the neck flap. Spoon the cold risotto into the body cavity. Massage the bird to mould stuffing to original shape of turkey.
Tie the legs together with string to secure. Place turkey in a roasting pan and pour stock into pan. Rub turkey skin with oil and season with salt and pepper.
Cover roasting pan with a large sheet of foil and seal edges. Roast for 1½ hours then remove foil. Roast for another 1½–2 hours, basting regularly with pan juices.
The turkey should be golden brown and the legs will become quite loose when completely cooked.
Remove turkey to rest for 15 minutes, loosely covered with foil, before carving.
Gravy
2-3 Tbsp flour
1 cup chicken stock
Salt and freshly ground black pepper
Pour off all but 3 tablespoons of the fat in the roasting pan. Stir in 2-3 tablespoons of flour. Whisk over heat to brown the flour.
Whisk in all the pan juices and the stock. Simmer until the flour has thickened and the gravy is smooth.
Adjust seasoning to taste.
Recipe by Julie Le Clerc
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