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Spanish-Flavoured Turkey with Chorizo Stuffing Balls

Spanish-Flavoured Turkey with Chorizo Stuffing Balls

Spanish-Flavoured Turkey with Chorizo Stuffing Balls and Roasted Baby Capsicum recipe, brought to you by MiNDFOOD.

Serves 6

1 bunch thyme

12 small bay leaves

2 chorizo, roughly chopped

60g butter

1/3 cup olive oil

2 red onions, finely chopped

2 garlic cloves, crushed

3 tsp smoky paprika

½ tsp saffron threads

10 cups fresh white breadcrumbs

1 lemon, finely grated rind

and ¼ cup juice

3 eggs, whisked

1 cup flat-leaf parsley, chopped

1 x whole turkey (no. 6 size)

12 baby red capsicum

1/3 cup plain flour

2 cups chicken stock

½ cup Tio Pepe sherry or

other Spanish sherry

1 Preheat oven to 200°C. Grease a 12-mould mini muffin pan and place a small sprig of thyme and small bay leaf in the base.

2 Place chorizo into a food processor and pulse until minced. Heat butter and 2 tbsp oil in a frying pan over medium heat. Add chorizo and onion. Cook for 10 minutes or until chorizo is golden and onion soft. Add garlic, 2 tsp paprika and saffron. Stir until well combined. Cook for 1 minute. Remove from heat and cool. Transfer mixture to a large bowl.

3 Add breadcrumbs, lemon rind, lemon juice, eggs, salt and pepper to chorizo mixture. Remove leaves from remaining thyme and add to stuffing mixture, along with parsley. Stir until well combined. Place stuffing mixture into prepared mini muffin pan, cover and place in refrigerator.  Fill turkey cavities with remaining stuffing. Secure legs with kitchen twine and tie in last of the thyme sprigs. Tuck wings under body. Place turkey into a large pan.

4 Combine remaining paprika and oil in a bowl. Brush over turkey. Place in oven and bake for 2.5-3 hours or until cooked through when tested in the thickest part with a bamboo skewer. When juices run clear, turkey is cooked through.

5 Add capsicum to roasting pan for last 30 minutes of turkey cooking time. Meanwhile, place stuffing balls into oven and bake for 20 minutes or until golden and cooked through.

6 Transfer turkey and capsicum to a large serving platter, remove stuffing balls and cover to keep warm. Drain pan juices, leaving ¼ cup in roasting pan. Place roasting pan over a medium heat. Sprinkle flour over pan juice and whisk until combined. Continue to whisk for 2-3 minutes or until mixture is golden. Slowly add stock and sherry, whisking until combined. Continue to whisk until mixture comes to the boil. Reduce heat and simmer for 3 minutes or until gravy has thickened. Season with salt and pepper. Drain through a fine sieve. Transfer to a gravy boat.

7 Serve turkey and baby capsicum with sherry gravy and chorizo stuffing balls on the side.

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