Cranberry-stuffed Turkey - Cook Processor

Cranberry-stuffed Turkey - Cook Processor

0:10 To Prep
1:20 To Cook
8 Servings
Average Rating
Difficulty Medium

This recipe plays to the traditional Christmas turkey, but being boned it cooks in a fraction of the time and is so easy to carve, even after a few eggnogs lol

Ingredients

  • 1 Onion, peeled and quartered
  • 2 bacon rashers
  • 3 slices of bread
  • 1 Tbsn Meal Inspirations Italian Herb blend
  • 100g Craisins
  • 1.6kg Turkey buff (breast), boned and skin on
  • 250ml chicken stock
  • 1 cup cranberry sauce
  • 1 tspn Worcestershire sauce
  • 7-8 slices Proscuitto

Step 1

Preheat oven to 180C

Step 2

Insert Multiblade. Add onion and bacon rashers. Quickpulse 5 sec. Scrape down. Add 1 tbsn olive oil. Temp 110C, Time 3 min, Speed 1. Start.

Step 3

Add bread. Quickpulse 5 sec to crumbs. Add herbs, craisins and season with S&P. QuickPulse to combine.

Step 4

Lay plastic wrap on bench, larger than the turkey. Lay the turkey on the wrap and cover with a second piece of wrap. Pound the turkey with a rolling pin to form a rectangular shape and have fairly consistent thickness. Remove the top layer of wrap.

Step 5

Place stuffing mix along one side of the turkey. Roll up as tightly as possible. Remove wrap. Cover with strips of proscuitto and tie at intervals with twine. Roast covered in oven for 1hr. Remove the cover and roast for a further 15min. Remove from the oven and cover to rest while making the gravy.

Step 6

Insert StirAssist. Add stock and both sauces. Season with S&P. Temp 110C, Time 5 min, Speed Intermittent. Start

Step 7

Cut string from turkey roll and discard. Slice and serve the turkey with the gravy and roast veges.

Chef's Tips

Your butcher can bone the turkey for you.

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