Roast Turkey with Prosciutto & Pistachio Stuffing and Quince & Balsamic Glaze
Stuffing:
2 tbsp olive oil
2 tbsp butter
1 large onion, finely chopped
3 cloves garlic, crushed
1/2 French stick, diced into 1 cm pieces
3 slices prosciutto, chopped
1/2 cup toasted pistachio nuts, roughly chopped
1/4 cup chopped Italian parsley
Zest of 1 lemon
2 eggs, lightly beaten
Salt and pepper to taste
1/2 cup white wine
1 cup chicken stock
50 g butter
Glaze:
3 tbsp quince paste
2 tbsp balsamic vinegar
2 tbsp orange juice
Preheat the oven to 160°C. Prepare the stuffing – heat the olive oil and butter in a pan. Add the onion and garlic and cook over medium heat for 3 to 4 minutes.
Remove from the heat and place into a large bowl with the bread, prosciutto, pistachio nuts, parsley and lemon zest. Add the beaten eggs and season with salt and pepper. Mix well.
Remove the neck and giblet packs from the body and cavity of the turkey. Wipe the cavity and skin with paper towels. Stuff the turkey with the prepared stuffing, tie the legs together and fold under the wing tips.
Place the turkey onto a rack in a roasting dish. Pour the wine and chicken stock into the dish and dot the butter over the turkey. Cover the turkey with a layer of baking paper followed by a layer of tin foil. Roast for 1 hour.
Remove the baking paper and foil and baste with the juices in the dish. Continue cooking following the recommended cooking times on the pack, or until the turkey is golden brown and the juices run clear when the turkey is pierced through the thickest part of the thigh. Baste frequently during cooking.
About 15 minutes before the turkey is cooked, prepare the glaze. Place the quince paste, balsamic vinegar and orange juice in a small saucepan. Bring to the boil over medium heat, stirring constantly. Remove from the heat once the quince paste has melted and the glaze is thick and syrupy.
When the turkey is cooked, remove it from the oven and brush with the glaze. Transfer it to a warmed plate and cover loosely with tin foil. Rest for 10 minutes before carving. If desired, use the pan juices to prepare gravy.
Serve with herbed baby potatoes, roast baby vegetables (carrots, fennel, beetroot, turnips), asparagus and minted fresh peas.
*Quince paste can be found near the specialty cheese section of the supermarket