Basic seasoning Recipe
Ingredients
8 slices white bread
40g butter
2 bacon rashers, rind removed, finely chopped
1 large brown onion, halved, finely chopped
1 tablespoon finely chopped fresh sage
1 egg
Salt & freshly ground black pepper
1 x 3.5kg fresh or thawed frozen turkey
Basic seasoning Recipe
Method
Step 1
Place the bread in a large shallow bowl or baking tray. Cover loosely with foil and set aside, turning occasionally, overnight or until bread is stale. Use a serrated knife to remove the crusts. Tear the bread into small pieces. Place the bread in the bowl of a food processor and process until coarsely chopped. Place breadcrumbs in a large bowl.
Step 2
Melt the butter in a medium frying pan over medium heat until foaming. Add bacon and onion and cook, stirring, for 5 minutes or until the onion softens (see microwave tip). Remove from heat and set aside for 5 minutes to cool. Add bacon mixture to breadcrumbs.
Step 3
Preheat oven to 180°C. Add sage and egg to breadcrumb mixture. Season with salt and pepper. Use your hands to mix until well combined.
Step 4
Remove excess fat, giblets and neck from turkey cavity. Wipe inside and out with paper towel. Loosely fill the upper and lower cavities with stuffing. Place turkey on a rack in a roasting pan. Tuck wing tips and neck skin flap under turkey. Seal the opening of the lower cavity by overlapping the edges together. Skewer with toothpicks through to the tail. Tie the legs together with white unwaxed kitchen string. Cover with foil. Roast in oven for 2 hours. Remove from oven. Remove foil and baste with pan juices. Roast for a further 30 minutes or until juices run clear when the thickest part of the thigh is pierced with a skewer.
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