Turkey With Saffron Butter And Preserved Lemon Olive Stuffing

The ingredient of Turkey With Saffron Butter And Preserved Lemon Olive Stuffing

• 2 tablespoons milk warmed
• 1 teaspoon saffron threads
• 3 garlic cloves crushed
• 150g unsalted butter softened
• 1 x 7 8kg turkey
• 4 tablespoons honey
• 3 tablespoons dukkah
• 2 red onions sliced
• 2 tablespoons olive oil
• 2 tablespoons plain flour
• 300ml massel chicken style liquid stock
• 5 tablespoons 100ml red wine
• 2 tablespoons quince paste
• 2 teaspoons balsamic vinegar
• grilled lemon halves to garnish optional
• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 white onion finely chopped
• 2 garlic cloves crushed
• 1 2 cup 125ml massel chicken style liquid stock
• 5 cups fresh white breadcrumbs
• half a preserved lemon white pith removed finely chopped
• 1 cup pitted green olives chopped
• 1 2 cup finely chopped flat leaf parsley

The Instruction of turkey with saffron butter and preserved lemon olive stuffing

• to make stuffing heat oil and butter in a pan add onion and stir over low heat for 2 3 minutes until soft add garlic and cook for 1 minute add stock bring to the boil then place in a bowl with remaining ingredients and stir to combine season with plenty of salt and pepper cool completely before stuffing turkey
• preheat oven to 170u00b0c
• place milk and saffron in a small bowl and leave for 10 minutes beat the saffron milk and garlic into the softened butter
• remove and discard giblets and neck from turkey cavity rinse turkey and dry inside and out with paper towel fill cavity with stuffing dont over fill as stuffing expands on cooking work fingers gently between breast meat and skin of turkey being careful not to tear skin push half the butter onto breasts then pat skin down rub remaining butter over outside of legs and breasts lay a 2 metre square piece of butter muslin in a large roasting pan sit stuffed turkey on top then wrap well in the muslin roast for 3 hours
• discard muslin and brush turkey with honey sprinkle with dukkah add onions to pan and drizzle them with oil roast for a further 30 40 minutes remove onions and turkey place turkey on a tray to rest
• drain any excess fat from pan leaving pan juices place on stovetop add flour and cook stirring for 1 2 minutes add stock wine quince paste and vinegar cook stirring for 2 3 minutes then strain and add cooked onions to sauce carve turkey and place some meat and stuffing on each plate drizzle meat with a little sauce garnish with grilled lemon if desired

Nutritions of Turkey With Saffron Butter And Preserved Lemon Olive Stuffing

calories: 877 369 calories
calories: 38 grams fat
calories: 14 grams saturated fat
calories: 23 grams carbohydrates
calories: n a
calories: n a
calories: 108 grams protein
calories: n a
calories: 1646 89 milligrams sodium
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calories: nutritioninformation