Stuffed Turkey Roast with Morille Mushroom Sauce

 Stuffed Turkey Roast with Morille Mushroom Sauce

Prep time: 45 minutes

Cooking time: 1 hour 45 minutes

Chilling: 2 hours

Serving: 10

Ingredients: 

Stuffing

• 1 small leek, sliced
• 1 small carrot, cut into pieces
• 115 grams morille mushrooms
• 1 tbsp butter
• 500 g ground pork
• 250 ml beef broth
• 50 grams bread cubes
• 1 pinch ground nutmeg
• 1 pinch ground cinnamon 
• salt and pepper

Turkey

• 1 turkey, about 1.8 kg with skin butcher's twine
• 2 tbsp butter
• 125 ml water, approximately
• Sauce
• 350g white morille mushroom, cut into thin wedges
• 2 shallots, coarsely chopped
• 55 grams butter
• 250 ml white wine
• 3 tbsp cognac
• 1.5 litres beef broth
• 55 g lightly toasted flour
• 1 pinch ground nutmeg

Preparation:

Stuffing:

1. Finely chop the leek and carrot, transfer to a bowl. Chop the mushrooms and set aside separately.
2. In a large skillet over high heat, soften the leek and current in the butter.
3. Add the morille 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. 
4. Add the remaining ingredients, bring to a boil and simmer over medium-low heat for 8 to 10minutes or until almost dry. 
5. Season with salt and pepper. Refrigerate the mixture for 2 hours or until completely chilled.

Turkey:

1. With the rack in the lowest position, preheat the oven to 200°C.
2. On a work surface, open the turkey roast flat, skin side down. 
3. Season with salt and pepper. Spread the stuffing mixture in the centre.
4. Close the roast, place the butcher's twine under the roast so that the ends extend out each side.
5. Close and tie the roast, cutting off any excess twine.
6. In a large oven-safe skillet over high heat,  brown the roast on all sides in the butter. Season with salt and pepper. 
7. Bake for 1 hour and 30 minutes or until a meat thermometer inserted into the centre of the stuffing reads 75°C. If needed during the cooking, add water to the skillet to prevent the pan from burning juices. Reserve the pan juices for the sauce. Let the roast rest while preparing the sauce.

Sauce:

1. Meanwhile, in a large skillet over high heat, brown the morille and shallots in the butter.
2. Deglaze with the cognac and reduce by half. Add the broth, toasted the flour and nutmeg.
3. Bring to a boil, stirring constantly. Let simmer over high heat for 30 minutes or until the sauce has reduced by half. Add the reserved pan juices. 
4. Blend until become creamy. Season the salt and pepper. 

SERVE the roasted turkey into a flat plate together with the blended sauce and vegetables side dish. Enjoy