Christmas Menu – Roast Turkey with Ricotta Stuffing

Roast Turkey with Ricotta Stuffing

Serves 10-12, with leftovers

Extra virgin olive oil
1 small brown onion, finely chopped
8 cloves garlic, crushed
50g spinach, trimmed
400g fresh ricotta, drained
2 tbsp chopped thyme
2 tbsp chopped flat-leaf parsley
180g raisins, soaked in hot water for 5 minutes and drained
150g unsalted butter, finely diced
2 eggs
Sea salt and freshly ground white pepper
7.6kg whole turkey (medium to large)
Mustard fruits, to serve

Preheat the oven to 200°C.

To make the stuffing, heat a little olive oil in a frying pan. Add the onion and garlic and cook over a low heat for about 5 minutes or until the onion is soft. Remove from the heat and set aside to cool.

Blanch the spinach in boiling salted water until just wilted, then drain and rinse under cold water. Squeeze the excess water from the spinach. Chop coarsely.

Combine the onion mixture with the spinach, ricotta, herbs, raisins and butter in a medium bowl. Add the eggs, season with salt and pepper and mix well.

Press the stuffing under the skin of the turkey on the breasts and legs, until it’s firmly packed in. Rub the skin with plenty of olive oil and season the turkey inside and out.

Place the turkey in a large baking tray and roast for 30 minutes. Reduce the oven temperature to 150°C and cook the turkey for 4-5 hours or until cooked. (The best way to ensure the turkey is cooked through is with a meat thermometer. If the bird is larger add 20-30 minutes for every 500g over 7.6kg. When cooked, the internal temperature of the breast should be 74°C and the legs 80°C.)

Reduce the oven temperature to 50°C, cover the turkey with foil and allow it to rest in the oven for about 20 minutes.

To serve, remove the drumsticks, thighs and wings at the second joint. Slice the breasts into 1-2cm thick slices, being careful not to rip the skin. Serve on a platter with green beans and hazelnuts with burnt butter (see green beans recipe) and mustard fruits on the side.

 

Pumpkin Puree

Serves 4-6

600g peeled pumpkin, cut into 2-3cm dice
3 ½ tsp sea salt
75g unsalted butter
½ brown onion, finely diced
Freshly ground pepper

Place the pumpkin in a saucepan and add enough cold water to almost cover. Add 2 tsp sea salt and simmer gently for 20 minutes, or until the pumpkin is soft. Set aside.

Meanwhile, dice 50g butter and place it in a heavy-based saucepan over a low heat. Add the onion and remaining salt and sauté for about 5 minutes or until the onion is very soft. Add the pumpkin and cook for a further 2 minutes.

Pass the mixture through a mouli or blend it in a food processor or blender. Finely dice the remaining butter and stir it into the puree unmelted. Check the seasoning.

Boiled Corn with Butter and Maple Syrup

Serves 4

4 cobs corn
50g butter, diced
2 tsp maple syrup
Sea salt and freshly ground pepper

Bring a large pot of water to the boil. Add enough salt so it tastes like sea water.

Boil the corn for 6-8 minutes or until cooked and drain.

In a small bowl, combine the butter and maple syrup and season with sea salt and pepper.

Sprinkle sea salt over the corn and serve it with the maple butter on the side.

Green Beans and Hazelnuts with Burnt Butter

Serves 4-6

500g green beans, toped and tailed
60g butter
40g roasted hazelnuts, skinned and lightly crushed
Juice of ½ lemon
Sea salt and freshly ground pepper

Bring a large pot of water to the boil. Add enough salt so it tastes like sea water.

Blanch the beans for 7-8 minutes or until tender, then drain and set aside.

Meanwhile, heat the butter in a heavy-based pan over a medium heat until it begins to turn nut-brown. Add the beans, hazelnuts and lemon juice to the butter and toss well. Season with a pinch of salt and ground pepper and serve.

These recipes appeared in the Good Weekend, December 3 2011

Tags: Christmas, Recipes, The Age, The Good Weekend, The Sydney Morning Herald, Turkey

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