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Le Cordon Bleu News, 12/12/2013
Roast turkey with chestnut stuffing, seasonal vegetables, cranberry compote and port wine jus
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Recipe

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About this recipe

A Christmas feast of turkey served with all the traditional trimmings and balanced with the sweet and sour of cranberry compote.

Recipe - Roast turkey with chestnut stuffing, seasonal vegetables, cranberry compote and port wine jus

Serves: 8

Preparation time: 2 hours

In this recipe:

  • turkey
  • chestnuts
  • cranberries
  • baking potatoes
  • Port wine

 

   

Ingredients

Roast turkey with chestnut stuffing
1 x 6 kg turkey
5 g tarragon leaves
100 g butter, softened
salt, pepper
Chestnut stuffing
100 g cooked and peeled chestnuts
1 onion, finely chopped
20 g butter
1 garlic clove, crushed
5 g tarragon, finely chopped
5 g parsley, finely chopped
5 g sage, finely chopped
200 g ground chicken
300 g ground pork belly
50 g fresh breadcrumbs
1 egg
salt, pepper
Cranberry compote
100 g sugar
100 ml water
peel of ½ orange
juice of 1 orange
400 g cranberries
salt, pepper
Roast potatoes, parsnips and baked crisps
4 baking potatoes
5 parsnips
100 g butter, melted
1 tsp honey
salt, pepper
8 slices smoked slab bacon
Port wine jus
300 g chicken wings, chopped
200 g vegetables cut into mirepoix (onion, carrot, celery and garlic)
thyme sprigs
400 ml Port wine
1 liter chicken stock
salt, pepper
Seasonal vegetables
300 g carrots
300 g Brussels sprouts

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Method

  1. Preheat the oven to 170°C.
  2. Roast turkey: Remove legs from turkey, place tarragon and butter underneath the skin of the crown and season. Roast turkey crown and legs in oven until golden brown and the core temperature has reached 76°C, about 1½ hours. Remove from oven, cover in aluminum paper and rest for 20 minutes. Reserve roasting pan for the port wine jus.
  3. Chestnut stuffing: Reserve 8 whole chestnuts for garnish. Sweat onion in butter until soft. Add garlic and chopped herbs. Set aside to cool. In a bowl combine the remaining chestnuts, chicken, pork belly, bread crumbs, egg, seasoning and cooled onions. Roll mixture into a sausage shape about 50 cm long using aluminum paper and bake for 25 minutes in the same oven as the turkey.
  4. Cranberry compote: Bring the sugar and water to a boil in a saucepan, stirring to dissolve the sugar. Increase heat to high and boil, without stirring. Brush down the sides of the pan occasionally with water to remove any sugar crystals. Boil until the sugar syrup turns a light caramel color. Add orange peel, orange juice and cranberries. Simmer over a low heat until a compote consistency is reached, about 15 minutes. Season to taste.
  5. Roast potatoes, parsnips and baked crisps: Prepare vegetables and crisps for cooking so that both can be placed in the oven as soon as the turkey has been removed. Peel, halve, turn (optional) and boil potatoes in salted water for 10 minutes. Peel and halve 4 parsnips lengthways. Season and roast the potatoes and parsnips in butter until golden brown, about 15 minutes. Add honey to parsnips and keep warm until required. Peel the remaining parsnip and slice into disks. Place bacon and parsnip slices between 2 sheets of parchment paper and place on a baking sheet. Place an additional baking sheet on top to keep slices flat. Bake until crispy, about 12 to 15 minutes.
  6. Port wine jus: Brown chicken wings in the reserved turkey roasting pan. Skim off excess fat and discard. Add mirepoix and thyme and continue to brown until cooked through, about 5 minutes. Deglaze with port wine and reduce by half. Add chicken stock and cook over low heat for about 15 minutes. Season, strain, add reserved whole chestnuts and keep warm.
  7. Vegetables: Peel and halve carrots and remove outer leaves from Brussels sprouts. Add to pan of salted boiling water and boil gently until vegetables are soft, about 6 minutes. Keep warm.
  8. To serve: Slice turkey crown on either side of the breast bone into 1 cm slices and arrange 2 slices on each plate along with some brown meat from the legs. Slice the roll of stuffing into 5 cm slices and place next to meat. Arrange vegetables, a quenelle of cranberry compote and crispy bacon and parsnip crisps. Decorate with thyme sprigs, whole chestnut and port wine jus.

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