step by step guide to make super quick homemade Turkey with pancetta and herb stuffing

Good afternoon. , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Turkey with pancetta and herb stuffing. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Turkey with pancetta and herb stuffing is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Turkey with pancetta and herb stuffing is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 3.2kg (size 32) frozen turkey buffe, defrosted following package instructions
  • 40g butter, melted
  • 2 tablespoons olive oil
  • 2 tablespoons plain flour
  • 1 1/2 cups Massel chicken style liquid stock

Method

  • Step 1
    Make pancetta and herb stuffing: Heat oil and butter in a large, non-stick frying pan over medium heat. Add pancetta, onion and garlic. Cook, stirring often, for 10 minutes or until onion is soft. Remove to a bowl. Add breadcrumbs, parsley, basil, lemon rind and juice. Season with salt and pepper. Mix to combine. Set aside for 30 minutes to cool.
  • Step 2
    Place oven shelf in lowest position. Preheat oven to 180�C. Remove excess fat from turkey cavity (see note).
  • Step 3
    Loosely fill neck cavity of turkey with one-quarter of the stuffing. Fill main cavity of turkey with remaining stuffing. Place turkey in a large roasting pan on a wire rack. Combine butter and oil in a bowl. Brush over turkey. Cover turkey with baking paper, then a layer of foil.
  • Step 4
    Roast turkey for 1 hour. Remove from oven. Remove foil and paper. Baste turkey with pan juices. Re-cover and return to oven. Roast for 1 hour, brushing with pan juices after 30 minutes.
  • Step 5
    Remove turkey from oven. Discard foil and baking paper. Baste turkey with pan juices. Return to oven. Roast, uncovered, for a further 20 minutes or until golden and juices run clear when a skewer is inserted into the thickest part of the turkey. Remove to a large plate. Cover loosely with foil and set aside for 15 minutes to rest.
  • Step 6
    Remove pan juices to a saucepan over medium heat. Add flour. Cook, stirring, for 2 minutes. Gradually whisk in stock until smooth. Increase heat to high. Bring to the boil. Reduce heat to medium. Simmer, uncovered, for 3 to 4 minutes or until sauce thickens.
  • Step 7
    Carve turkey. Arrange on a platter. Serve with stuffing and gravy.

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