Life Begins At.....
Issue link: http://ebook.aprs.com.au/i/47118
BANNER BANNER GOURMET FOOD Ingredients: 1 x 5.6kg free-range, corn-fed turkey 65g fi nely sliced prosciutto 1/2 teaspoon unbleached plain fl our 2kg frozen peeled chestnuts 2.2 litres chicken stock 500ml wine 50g butter Apple and prune stuffi ng: 100g dried apple 100ml verjuice 2 large brown onions 200g pitted prunes 180g chicken livers 15g butter 125ml extra-virgin olive oil 1 small handful fl at-leaf parsley 2 sprigs rosemary 2-3 sprigs thyme 12 sage leaves 4.5 cups fresh white breadcrumbs sea salt freshly ground black pepper Method: Preheat the oven to 180°C. To make the stuffi ng, roughly chop the dried apple and reconstitute it in the verjuice until soft, then drain. Finely chop the onions (to yield about 410g) and chop the prunes. Clean the chicken livers then melt the butter in a frying pan and seal the livers until 34 THE RETIREE SUMMER Turkey with Apple and Prune Stuffi ng and Glazed Chestnuts golden brown but still very pink in the middle. Remove the pan from the heat and rest the livers for 5 minutes, then cut them into large chunks. Add the olive oil to the pan and cook the onion until translucent. Finely chop the parsley (you need 2 tablespoons), rosemary (1 tablespoon), thyme (1 tablespoon) and sage (2 tablespoons). In a large bowl, combine the freshly chopped herbs, breadcrumbs, onion, liver, prunes and apple, then season with salt and pepper. Fill the cavity of the turkey, and lay the prosciutto over the breast. Truss the turkey well with kitchen string. Put the fl our into an oven bag, then give the bag a shake and tip out any excess fl our. Slide the turkey into the oven bag, repairing the prosciutto if any slices shift in the process. Tie the end of the bag well with kitchen string and slip it into another oven bag, then seal this too. Bake the turkey in its oven bags in a baking dish for 2.5 hours. Remove the turkey from the oven and allow to rest breast down for 1 hour in its oven bags; the turkey will retain its heat during the resting time, so reheating is unnecessary. Meanwhile, simmer the chestnuts in the chicken stock until tender, about 20 minutes. Drain and reserve 2 litres of the cooking liquor. Bring the reserved cooking liquor, wine and butter to a boil in a non-reactive saucepan and reduce until thick and syrupy. Add the chestnuts to the glaze and warm through. Serve the turkey on a large platter with the glazed chestnuts to the side. Don't forget the stuffi ng!