Roast turkey stuffed with leeks, almonds and chestnuts
30
120
8
No
Ingredients
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 2 chopped garlic cloves
- 30 ml (2 tablespoons) of olive oil
- 125 ml (1/2 cup) of raisins
- 125 ml (1/2 cup) of whole roasted almonds
- 250 ml (1 cup) of canned chestnuts, chopped
- 125 ml (1/2 cup) of Porto
- 375 g (3/4 lb) of sausage meat
- 250 ml (1 cup) of breadcrumbs
- Ground salt and pepper
- 1 turkey breast of 1.8 kg (4 lb) boneless and skinless
- Bay leaves or rosemary sprigs
- 60 ml (1/4 cup) of melted butter
- 1 litre (4 cups) of chicken broth
- 30 ml (2 tablespoons) of cornstarch
- 60 ml (1/4 cup) of water
Preparation
Side-by-side mode
- In a pan, roast leeks with garlic in olive oil for 3 to 4 minutes. Cool down. Meanwhile, marinate raisins, almonds, and chestnuts in the Porto and set aside. Mix sausage meat with breadcrumbs. Season to taste. Add leeks, fruits, and nuts to Porto. Mix well and refrigerate.
- Preheat the oven to 350°F (180°C). Over a clean work surface, open the turkey breast while making sure the smooth side is set down the work surface. Season well with salt and pepper. Add stuffing at the center of the turkey and roll it up over itself. Tie it up well. Add Bay leaves and rosemary sprigs between the string and the flesh of the turkey. Set in a roasting pan, brush with melted butter, and pour chicken broth. Cover with aluminum paper.
- Bake at the center of the oven for about an hour. Remove aluminum paper and spray turkey roast with cooking juices. Bake uncovered for another hour or until a meat thermometer reads 160°F (70°C) when set at the center of the roast. Remove the turkey from the roasting pan, cover it with aluminium paper and cool down. Degrease baking juice. Dilute cornstarch with water. Bring to a boil roast cooking juice and add diluted cornstarch. Mix well. Serve with roasted turkey.
Did you know that...
Leeks contain large quantities of vitamins A, B1, B2, B3, B9 (folic acid) and C.
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