Stuffed Turkey Roast with Mushroom Sauce
Stuffed Turkey Roast with Mushroom Sauce
Ingredients
- 1 small leek, sliced
- 1 small carrot, cut into pieces
- 1/4 lb (115 g) white mushrooms
- 1 tbsp butter
- 1 lb (454 g) ground pork
- 1 cup (250 ml) beef broth
- 1 cup (50 g) fresh bread cubes
- 1 pinch ground nutmeg
- 1 pinch ground cinnamon
- Salt and pepper
- 1 turkey roast, about 4 lb (1.8 kg), with skin
- Butcher’s twine
- 2 tbsp butter
- 1/2 cup (125 ml) water, approximately
- 3/4 lb (340 g) white button mushrooms, cut into thin wedges
- 2 shallots, coarsely chopped
- 1/4 cup (55 g) butter
- 1 cup (250 ml) white wine or white vermouth
- 6 cups (1.5 litres) beef broth
- 1/2 cup (55 g) lightly toasted flour
- 1 pinch ground nutmeg
Instructions
- In a food processor, finely chop the leek and carrot. Transfer to a bowl. Chop the mushrooms and set aside separately.
- In a large skillet over high heat, soften the leek and carrot in the butter. Add the mushrooms and cook for 5 minutes or until the mixture begins to brown. Add the meat and continue cooking, breaking up the meat with a wooden spoon. Add the remaining ingredients. Bring to a boil and simmer over medium-low heat for 8 to 10 minutes or until almost dry. Season with salt and pepper. Refrigerate the mixture for 2 hours or until completely chilled.
Stuffed Turkey Roast with Mushroom Sauce