Sweet Heat Roast Turkey With Sweet Heat Bread Stuffing
Serves: 8-10
If you find a turkey is too large for your needs, the stuffing and sauce are also delicious with chicken, duck and goose (use quantities according to weight of bird).
Ingredients:
3.5kg turkey
olive oil for basting
Stuffing:
2 1/2 cups of milk
1/2 cup of water
600g wholemeal bread, cut into snall pieces
1 tbsp olive oil
2 brown onions (chopped)
1 160g tub Sweet Heat ( any fruit/nut flavour)
1/2 cup sultanas (marinated in 1/3 cup brandy for 1 hour)
1/2 cup pine nuts
1 tbsp butter (melted)
3 tbsp freshly chopped parsley (tarragon or basil)
freshly ground black pepper & salt
Sauce:
1 160g tub Sweet Heat (classic chilli - for a hot sauce add 2 tubs)
2 tbsp brandy
1 cup dry white wine
1/2 cup hot water
freshly ground black pepper & salt
Instructions:
- To prepare stuffing, bring milk and water to boil and pour onto bread to soak. In a saucepan, gently saute onions in oil for about 5 minutes until soft. Add bread and milk/water mixture. Using a wooden spoon, stir well to make a sticky paste. Remove from heat and add Sweet Heat, soaked sultanas and brandy, pine nuts, butter, brandy and parsley. Mix for a minute, season with pepper and salt.
- To prepare sauce mixture, blend Sweet Heat, brandy, wine and hot water. Blend for 1 minute or until smooth. Season with pepper and salt.
- Preheat oven to 150ºC / 300ºF.
- Make sure the turkey is empty and clean inside before stuffing it. Place some stuffing also in the wishbone cavity under the skin of the neck. Truss the thighs with kitchen string.
- Brush turkey with oil and place on an oven rack on a roasting tray, with the turkey on one side. Roast in oven for about 45 minutes, basting once during that time. Turn turkey onto the other side and baste with oil again. After 45 minutes, turn the turkey onto it's back and baste with oil and then baste with some of the sauce mixture. Cook a further 30 to 40 minutes.
- When the turkey is cooked, remove from oven, place on a serving dish, cover with foil and leave to rest in a warm place for at least 15 minutes, during which time the serving sauce can be prepared.
- Drain most of the fat from the roasting tray, leaving about 1 tbsp of turkey fat with remaining turkey juices and place on high heat on top of stove. Add sauce mixture. Bring to boil for 4 minutes..
- Serve with garden vegetables or salad. Enjoy!
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