roast british turkey with spinach and pine kernel stuffing
 
fat per portion: 14.1g 
preparation time: 15 minutes 
cooking time: 3 hours 36 minutes 
 
 
  55kg / 12lb oven ready turkey, thoroughly thawed if frozen
  salt and freshly ground black pepper
1   onion, peeled and cut into wedges
1   lemon, cut into quarters
3 - 4   bayleaves
  lemon wedges, grated lemon rind and flat leaf parsley to garnish
 
for the stuffing: 
 
1 Tbsp  oil
1 medium  onion, peeled and chopped
2 - 4   garlic cloves, peeled and crushed
1   carrot, about 100g / 4oz peeled and grated
2   celery sticks, trimmed and chopped
  225g / 8oz (finely shredded) fresh spinach, with the tough stalks
  discarded or
  100g / 4oz frozen spinach, thoroughly thawed and drained
  75g / 3oz pine kernels
  grated rind and juice 1 lemon, preferably unwaxed
  175g / 6oz fresh white breadcrumbs
1 medium  egg, beaten
 
for the filo pastry 
 
6   sheets filo pastry
 
 
preheat oven to 190 c / 375 f / gas mark 5, 10 minutes before 
cooking. remove the giblets and neck from inside the turkey if 
applicable, and wipe the turkey inside and out with a clean damp 
cloth. season the body cavity, then place the onion wedges, lemon and 
bayleaves in the body cavity. cover while making the stuffing. 
heat the oil in a pan and gently saute the onion, garlic, carrot 
and celery for 5 minutes or until softened. remove from the heat and 
stir in the shredded spinach, pine kernels, lemon rind and juice with 
the breadcrumbs and seasoning to taste. mix to form a stiff 
consistency. 
 
stuff the neck cavity only with the prepared stuffing, then fold 
over the neck flap and secure by either sewing using fine twine and a 
trussing needle or with skewers. roll the remaining stuffing into 
small balls and cook round the turkey for the last 20 minutes of the 
turkey cooking time. 
weigh the turkey and calculate the cooking time allowing 18 minutes 
per 450g / 1lb. place the breast side down in the roasting tin and 
place in the preheated oven. (cooking the turkey breast side down 
allows the juices from the turkey to naturally baste the turkey during 
cooking.) twenty minutes before the end of the cooking time, turn the 
turkey the right way up and place the stuffing balls round the turkey 
to cook. (if you find the turkey is browning too quickly, cover 
lightly with tin foil) check the turkey is thoroughly cooked by 
inserting a long skewer in the thickest part of the thigh. if after 1 
minute the juices run clear, the turkey is cooked. 
 
remove from the oven, place on the serving platter, cover lightly 
with a clean cloth or tin foil and leave for about 15-20 before 
carving. use juices to make gravy. garnish with the filo baskets, 
stuffing balls, lemon wedges, zested lemon rind and flat leaf parsley 
make the filo baskets by cutting the pastry into 10cm / 4inch 
squares. lightly brush a square with water and place a second square 
on top. repeat making 4 layers in total. place in a deep muffin tin 
taking care not to tear the pastry. crumble a small piece of tin foil 
and place in the centre. repeat until the pastry has been used. bake 
in a preheated 200 c / 400 f / gas mark 6 for 10 minutes or until 
golden. remove the tin foil and store in an airtight tin. if 
necessary, crisp in a hot oven for a few minutes before using. (if no 
muffin tins are available use inverted dariole moulds or ramekins to 
shape the baskets) 
 
 
 
 
 
(ID: 75234) Mirror: rec.food.recipes: Tue, Dec 21, 2004


Recipes by Category
AppetizersBean SaladsBeansBiscuits
BreadsBrowniesBurgersCakes
CasserolesCheeseChickenChili
CobblersCookiesCrockpotDips
DressingsFruit SaladsJamsJellies
MarinadesMoussesMuffinsPancakes
PastaPasta SaladsPastriesPesto
PiesPilafsPizzaPolenta
Potato SaladsPreservesPuddingsRelishes
RiceSaladsSalsasSalmon
SandwichesSaucesSconesSnacks
SoupsSpicesSpreadsStews
StocksStuffingTartsTrifles
VeganVegetarianWaffles


Recipes by Region
AfricanAmishArmenianAustralian
BasqueBelgianBrazilianBritish
BurmeseCajunCanadianCaribbean
ChineseDanishDutchEgyptian
EthiopianFilipinoFinnishFrench
GermanGreekHawaiianHungarian
IndianIndonesianIrishItalian
JapaneseKoreanLebaneseMexican
Middle EasternMoroccanNorwegianPersian
PeruvianPolishPortugueseRussian
ScottishSerbianSingaporeSpanish
SwedishThaiTibetanTurkish
UkrainianVietnameseWelsh
Related Recipes
roast british turkey with spinach and pine kernel stuffing
classic roast british turkey with all the trimmings
british turkey with tarragon and hazelnuts
Orange-Roasted Turkey with Apple And Sausage Stuffing
christmas british turkey with smokey bacon and mushrooms
British Roast Turkey (8) Collection
roast gingered british turkey breast joint
Lebanese Spinach with Rice and Pine Nuts
tomatoes stuffed with herbed orzo and pine nuts
Roasted Free-Range Turkey with Pear Chestnut Stuffing
Lori's Canneloni Stuffed with Spinach and Ricotta
chickpea crepes with spinach stuffing and mushroom sauce
mediterranean british turkey
Roast Goose with Garlic, Onion and Sage Stuffing
Roast Stuffed Turkey In a Crockpot
christmas british turkey crackers
Pan Roasted Venison With Sweet Potato-Toasted Pine Nut Polenta
southern-fried stuffed chicken with roasted red pepper-and-vidalia
Beef With Raisins and Pine Nuts
Turkey and Spinach Fettuccine Casserole

>> More Related Recipes