Roast Turkey with Spanish Stuffing recipe
ingredients
1 x 6.25 to 7.25 kg (14 to 16 lb) oven ready turkey
50 g (2 oz) butter, softened
salt
pepper
50 g (2 oz) butter, softened
salt
pepper
for the Stuffing
1 tablespoon oil
1 onion, finely chopped
1 garlic clove, crushed
4 streaky bacon rashers, rinded and chopped
1 small green or red pepper, cored, seeded and chopped
2 tomatoes, skinned and chopped
50 g (2 oz) raisins
40 g (1 1/2 oz) long-grain rice, cooked
salt
pepper
1 tablespoon chopped parsley
1 egg, beaten
1 onion, finely chopped
1 garlic clove, crushed
4 streaky bacon rashers, rinded and chopped
1 small green or red pepper, cored, seeded and chopped
2 tomatoes, skinned and chopped
50 g (2 oz) raisins
40 g (1 1/2 oz) long-grain rice, cooked
salt
pepper
1 tablespoon chopped parsley
1 egg, beaten
accompaniments
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method
1. First make the stuffing. Heat the oil in a frying pan and fry the onion and garlic until softened.
2. Add the bacon and fry until it is golden brown.
3. Pour off the fat and stir in the pepper, tomatoes, raisins, rice, salt, pepper and parsley.
4. Bind together with the egg and cool.
5. Stuff the neck end of the turkey, putting any extra stuffing into the body cavity.
6. Truss and weigh the bird, then place it on a large piece of buttered foil.
7. Rub the bird all over with the butter and sprinkle with salt and pepper.
8. Wrap the foil around the bird loosely and place in a roasting tin.
9. Roast in a preheated hot oven 230°C (450°F) Gas Mark 8 for 3 1/4 hours or until the turkey is cooked through.
10. Fold back the foil for the last 20 minutes cooking to brown the breast.
11. If you prefer, cook by the slow roasting method in a preheated moderate oven 160°C (325°F) Gas Mark 3 for 4 1/4 to 4 1/2 hours.
12. There is no need to wrap the bird in foil.
13. Serve with roast potatoes, chipolata sausages, bacon rolls, gravy made from giblet stock, bread sauce and cranberry sauce or jelly.
2. Add the bacon and fry until it is golden brown.
3. Pour off the fat and stir in the pepper, tomatoes, raisins, rice, salt, pepper and parsley.
4. Bind together with the egg and cool.
5. Stuff the neck end of the turkey, putting any extra stuffing into the body cavity.
6. Truss and weigh the bird, then place it on a large piece of buttered foil.
7. Rub the bird all over with the butter and sprinkle with salt and pepper.
8. Wrap the foil around the bird loosely and place in a roasting tin.
9. Roast in a preheated hot oven 230°C (450°F) Gas Mark 8 for 3 1/4 hours or until the turkey is cooked through.
10. Fold back the foil for the last 20 minutes cooking to brown the breast.
11. If you prefer, cook by the slow roasting method in a preheated moderate oven 160°C (325°F) Gas Mark 3 for 4 1/4 to 4 1/2 hours.
12. There is no need to wrap the bird in foil.
13. Serve with roast potatoes, chipolata sausages, bacon rolls, gravy made from giblet stock, bread sauce and cranberry sauce or jelly.
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