Roast Turkey with Mushroom and Tomato Stuffing

Turkey is of course always associated with Christmas dinner.  It can however be enjoyed at any other time of the year, consequently this recipe is a variation on the traditional turkey roast that delivers a roasted moist turkey full of flavours.

Ingredients Serves 10

4 kg turkey

190 g chopped carrots

275 g chopped beetroot

450 g chopped potato

650 g chopped pumpkin

75 g chopped capsicum

200 g small cherry tomatoes

1 tsp mixed dried herbs

½ cup vegetable oil

Mushroom and tomato stuffing

2 tbls butter

2 finely chopped brown onions (250g)

3 tsp minced garlic

300 g finely sliced mushrooms

2 chopped tomatoes (300g)

400 g cooked rice

50 g finely chopped sundried tomatoes

2 tbls shredded fresh basil

35 g parmesan cheese

2 eggs (100g)

Method

Preheat oven to 180ºC normal bake. Make the stuffing by first melting the butter in a frying pan over medium heat. Cook onion, garlic, mushrooms and tomatoes for approx. 5 minutes. Allow cooling before combining in a large bowl with remaining ingredients. Season the stuffing mixture with salt and pepper. Discard neck and rinse turkey under cold water. Fill the neck cavity loosely with stuffing and secure skin over opening with skewers. Fill large cavity loosely with remaining stuffing and tuck wing tips under the body. Place the turkey onto a V shaped wire rack in a deep baking tin. Brush or massage 40 g butter all over the turkey and cover with foil. Roast for 2 hours and uncover the turkey, brush with 40 g butter. Place all the chopped vegetable, mixed herbs in a bowl and blend with vegetable oil. Season with salt and pepper and place the vegetable around the turkey. Roast uncovered for approx. 45 minutes or until the turkey is cooked through. Remove the turkey and place on a serving plate surrounded by the vegetable covered for approx 15 minutes before cutting and serving.

Note: To test if turkey is cooked, insert a skewer sideways into the thickest part of the thigh then remove and press flesh to release the juices. If the juice runs clear the turkey is cooked. Alternatively insert a meat thermometer into the thickest part of the thigh without touching the bone and it should reach 90ºC.

Stuffing is also suitable for pork and duck.