Roast Turkey with Saffron Stuffing, perfect for this Christmas
It’s that time of year in which all families start to think about what to prepare for Christmas dinner, and which creates plenty of headaches when thinking about pleasing all dinner guests.
If you wish to be get it right with a typical Christmas dish perfect for this time of year and that, furthermore, is a real crowd pleaser with families, try this recipe which will allow you to give the dish that personal touch. We have always liked that touch of saffron.
Roast Turkey with saffron stuffing Ingredients
These quantities are for an approximately 5 kg turkey.
Seasoning ingredients
½ cup of cognac
½ cup of dry white wine
½ teaspoon of pepper
¼ cup of orange juice
7 garlic cloves
2 tablespoons of salt
Turkey stuffing ingredients
½ stick of butter
1 chopped onion
6 dried plums
¼ cup of raisins
2 green apples peeled and diced
½ teaspoon of salt
¼ teaspoon of pepper
¼ teaspoon ground cinnamon
3 medium mashed potatoes
Ingredients for browning the turkey
¼ stick of butter
Saffron threads
Roast Turkey with saffron stuffing Method
On the evening before the dinner, season the turkey with the specified seasoning ingredients. At that time, inject cognac into the turkey wings, breast and thighs. Place the turkey in the refrigerator to chill wrapped in plastic wrap and in a dish.
On the same day of the dinner, sauté the chopped onion with the ½ stick of butter. Once the onion starts to brown add the remaining stuffing ingredients, after 2 minutes remove from the frying pan and leave to cool.
Remove the turkey from the refrigerator and then through the cleaned turkey cavity that is, with any giblets from inside the bird removed, push the stuffing ingredients into the cavity, packing it in well. Store the liquid that the turkey releases in a dish once the plastic wrap is removed so as to imbue that special touch later.
Sauté ¼ butter and saffron until browned. Brush the whole turkey with the mixture and roast in a roasting tin for approximately 2 hours.
When removing the turkey from the oven, add half of the released liquid when the bird was removed from the refrigerator and then add a splash of wine if the turkey is a bit dry that is, lacking juices. And back into the oven for the turkey to roast for another 1 hour.
Then remove the turkey from the oven and add the remaining half of the released juices and the bird wrapped in aluminium foil for another hour.
Tip! The turkey will be cooked to perfection when the wings have a crispy and golden appearance.
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