Turkey with Italian stuffing and bread sauce

→ Turkey with Italian stuffing and bread sauce

picture - Turkey with Italian stuffing and bread sauce

4.5 kg Turkey (gutted)

2 PCs orange

24 PCs rosemary (large sprigs)

50 g butter
what kind of oil to choose? we'll show

coarse salt - to taste

24 PCs bacon (strips)

Italian stuffing

for gravy:

600 ml chicken broth

300 ml white wine

3 tbsp. flour

2 tbsp. Dijon mustard

for Italian toppings:

140 g bread crumbs (soft fresh)

3 tbsp. raisins

2 garlic (finely chopped) - clove

3 tbsp. pine nuts

100 g Parmesan cheese (grated)

3 tbsp. parsley (finely chopped)

3 PCs egg (beaten)

50 g butter (melted)

for the meat sauce:

175 g bread (stale, without crusts)

1 PCs onion (small)

1 PCs Bay leaf

2 PCs the thyme sprigs)

1 garlic (crushed) - clove

85 g butter (unsalted)

600 ml milk

Preheat oven to 190C. Rinse the Turkey inside and out and wipe. One of the oranges cut into quarters and place inside with a couple of sprigs of rosemary. If you stuffed the Turkey, put it on the side of the neck, pushing the breast. Fasten the neck two wooden or metal sticks crosswise. Weigh the Turkey and calculate the cooking time: allow 18 minutes per 450 grams.

Lubricate the form and put the Turkey. Melt the remaining butter. Cut in half orange and half to squeeze in Turkey, and the other half in the melted butter. Coat the Turkey with orange oil and season with salt and pepper. Save a bit of orange oil for sprinkling later.

Cover loosely with foil and bake for the allotted time or until tender. Every hour not forget to grease the Turkey rest of the butter. 1 hour before the end of baking, remove the foil so the meat is browned.

To make the garnish. To wrap every sprig of rosemary a strip of bacon and put them on a baking sheet. Set aside. Pull the Turkey from the oven, put on a dish, cover tightly with foil and let stand for 30 minutes before cutting without turning off the oven. For 20 minutes before lunch, put it in the oven rolls with bacon and bake until tender.

Meanwhile, make the gravy. Pour 6 tablespoons of the juice resulting from roasting the Turkey in a large jug and leave. Once the fat has risen to the surface, it is necessary to remove the spoon, and the rest on the day dark juices mixed with 600 ml of water or broth, then add white wine (or use only the broth, if you want). Heat remaining in the form of liquid and mix with the flour so that it doesn't get lumps. Pour all the liquid from the broth back into the pan, bring to the boil, stirring occasionally, cook until slightly thickens. Season with mustard, salt and black pepper.

Around turkeys arrange sprigs of rosemary and serve with gravy and baked potatoes.

To prepare Italian toppings. Preheat oven to 190C. Lay parchment form cake pan with a capacity of 450 gr. In a large bowl, mix all the ingredients with salt and black pepper (if you do a day in advance, mix all the dry ingredients and place in the refrigerator before baking to add eggs and oil). Put the mixture into the pan and bake 25-30 minutes until Golden brown. Use for stuffing turkeys, geese, or breast of lamb.

For the bread sauce. Crumble the bread in a food processor until it turns into very fine crumbs. Spread the crumbs on a baking sheet and leave to dry for 12 hours. In a saucepan put the onion, garlic, Timan, Bay leaf, milk and butter. Bring to boil and boil for 5 minutes, then let stand for about 20 minutes to Pour real milk into a clean saucepan. Add bread crumbs and beat at medium heat for 2-3 minutes, until the sauce thickens. Season.

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