Sage and Pancetta-Stuffed Roast Turkey Recipe

How To Prepare Sage and Pancetta-Stuffed Roast Turkey?😍😍🌈🌈

Ingredients:

• 1 whole turkey

• Splash of olive oil

• 12 sage leaves

• 6 slices of pancetta or bacon, divided or chopped bites

• 2 garlic cloves, peeled and chopped

• 1 onion, peeled and chopped

• 2 celery stalks, trimmed and chopped

• 2 cups breadcrumbs

• 1 cup dried apricots, roughly chopped

• 1 lb ground pork

• Zest of 1 lemon

• 1/2 teaspoon nutmeg

• 1 large egg

• Sea salt and freshly ground black pepper

• 1 sprig of rosemary

• 1 garlic clove, peeled and sliced into thin slivers

• 2 onions, peeled and halved

• 3 large carrots, peeled and thickly sliced

• Olive oil, for rubbing

• 2 tablespoons all-purpose flour

• 2 cups chicken or turkey stock

Instructions:

1. Preheat the oven to its highest setting.
2. In a large saucepan, heat a splash of olive oil over medium heat. Add the sage leaves and 6 slices of pancetta or bacon bites. Cook until the pancetta/bacon is crispy and the sage leaves are fragrant. Remove from the pan and set aside.
3. In the same pan, add the chopped garlic, onion, and celery. Fry gently until softened and golden brown. Remove the pan from heat.
4. Add the breadcrumbs to the pan with the cooked vegetables. Let the mixture cool slightly, then stir in the chopped apricots.
5. In a separate bowl, combine the ground pork, lemon zest, nutmeg, egg, salt, and pepper. Mix well.
6. Add the pork mixture to the breadcrumb mixture and mix until everything is well combined.
7. Slice the remaining pancetta or bacon strips in half. Take a halved strip of pancetta/bacon and place a sprig of rosemary and a sliver of garlic on one end. Roll it up tightly. Repeat with the remaining pancetta/bacon strips to make 12 little rolls.
8. Using a sharp knife, make 6 incisions on each side of the turkey's thighs and drumsticks. Insert a pancetta roll into each incision, allowing it to slightly peek out. This will add flavor and help keep the turkey moist during cooking.
9. Preheat the oven to 180°C/350°F/gas 4.
10. Place the stuffed turkey on a large roasting tray. Rub the turkey all over with olive oil and season generously with salt and pepper. Surround the turkey with the halved onions, sliced carrots, and remaining garlic cloves. Cover the tray with aluminum foil.
11. Roast the turkey in the preheated oven, immediately reducing the temperature to 180°C/350°F/gas 4. Calculate the cooking time, allowing for approximately 20 minutes per 500g/1lb 2oz. Cook until the juices run clear from the thigh when pierced with a knife or skewer. Remove the foil for the last 45 minutes to brown the bird.
12. Carefully lift the roasted turkey out of the tray and transfer it to a cutting board. Loosely cover the turkey with foil and let it rest for at least 1 hour, preferably 2 hours for larger birds. This resting period allows the juices to redistribute, resulting in a more tender and flavorful turkey.
13. While the turkey is resting, skim off any excess fat from the roasting tray. Place the tray on the stovetop over medium heat. Stir in the flour and cook for a minute until lightly browned. Gradually whisk in the chicken or turkey stock, ensuring there are no lumps. Bring the mixture to a boil, stirring constantly, until the gravy thickens. Strain the gravy into a bowl.
14. Carve the rested turkey and serve it with the delicious pan gravy.