Braised Stuffed Turkey with Madeira Sauce

Name: Braised Stuffed Turkey with Madeira Sauce
Prep time: 2 h 5 min
Cook time: 2 h 5 min
Total time: 2 h 5 min
Yield: 14
Cuisine: Global
Ingredients: 2 Tbsps arrowroot; 1 leave Bouquet garni: a cheesecloth bag containing 12 parsley sprigs, 1 teaspoon dried thyme, and 1 bay; 1 liters brown stock, or canned beef broth; 1 teaspoons dried thyme, crumbled; 3 larges eggs; 118 milliliters minced fresh parsley leaves; 454 grams finely ground pork; 227 grams sliced baked ham; 59 milliliters heavy cream; 237 milliliters heavy cream; 2 Tbsps Sercial Madeira; 0 teaspoons freshly grated nutmeg; 2 Tbsps olive oil; 113 grams ground fresh pork fat; 14 servings Salt and freshly ground pepper; 3 kgs turkey breast, boned; 2 Tbsps unsalted butter

Braised Stuffed Turkey with Madeira Sauce is a gluten free side dish. This recipe serves 14. One portion of this dish contains roughly 59g of protein, 27g of fat, and a total of 492 calories. This recipe covers 30% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 2 hours and 5 minutes. If you have sercial madeira, salt and pepper, eggs, and a few other ingredients on hand, you can make it. Roast Turkey With Madeira Gravy, Roast Prime Rib with Madeira Sauce and Horseradish Sauce, and Stuffed Chicken Thighs Braised in Tomato Sauce are very similar to this recipe.

Instructions

Make the stuffing: In a food processor blend the pork and fat. With the motor running, add the eggs, 1 at a time, and combine well. With the motor still running, add the heavy cream in a stream.

Ingredients you will need

Heavy Cream

Stuffing

Egg

Pork

Equipment you will use

Food Processor

Transfer the mixture to a large bowl and add the remaining ingredients. Chill, covered, for at least 30 minutes.

Equipment you will use

Bowl

Turkey Breast Preparation: With a sharp boning knife, remove the turkey breast halves beginning at the breast bone and cutting along the ribcage, using long, swift strokes, pulling the meat away from the bone as you go.

Ingredients you will need

Turkey Breast

Bone

Meat

Equipment you will use

Knife

Remove and reserve the fillets (tenderloins) from the underside of the breast.

Remove and discard any tendons, sinew, or silverskin. Reserve

On a double thickness of cheesecloth, arrange the turkey breast skin side down with a long side facing you.

Ingredients you will need

Turkey Breast

Equipment you will use

Cheesecloth

Sprinkle it with half the thyme and salt and pepper, to taste. Smooth 1/4 (about 1 cup) the stuffing over the turkey breast, leaving a 1-inch border. Cover the stuffing with a layer of the ham. Cover the ham with another cup of stuffing. Halve one of the fillets and wrap each half with a piece of ham.

Ingredients you will need

Salt And Pepper

Turkey Breast

Stuffing

Thyme

Wrap

Ham

Lay the wrapped fillets side by side, with the ends touching, on top of the stuffing.

Ingredients you will need

Stuffing

Beginning with the long side of the breast nearest you, roll it carefully away from you into a cylinder. Fold the cheesecloth over to enclose it and twist the ends, maintaining the cylinder shape. Tie the ends securely with string. Repeat with the remaining breast.

Ingredients you will need

Roll

Equipment you will use

Cheesecloth

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

Pat the turkey rolls (ballontines) dry.

Ingredients you will need

Whole Turkey

Roll

In a roasting pan, heat the butter and oil over moderate heat until hot and in it brown the turkey, in the cheesecloth, about 2 minutes per side.

Ingredients you will need

Butter

Whole Turkey

Cooking Oil

Equipment you will use

Roasting Pan

Cheesecloth

Add 6 cups stock and bouquet garni to roasting pan,

Ingredients you will need

Bouquet Garni

Stock

Equipment you will use

Roasting Pan

Braise the turkey, covered tightly with foil, in the middle of the oven, basting occasionally for 1 1/2 hours, or until the internal temperature is 165 degrees F and its juices run clear when the breast is pricked with a skewer.

Ingredients you will need

Whole Turkey

Equipment you will use

Skewers

Aluminum Foil

Oven

The turkey can be made 1 day ahead up to this point and kept refrigerated, covered, in the cooking liquid. To reheat, bring to a boil over moderately high heat, baste, and heat, covered, in a preheated 350 degree F. oven, basting frequently, for 1 hour.

Ingredients you will need

Whole Turkey

Equipment you will use

Oven

Transfer the turkey to a rack to cool. Unwrap it. Skim the braising liquid and strain it into a saucepan. In a small bowl, combine the arrowroot, Madeira, and cream.

Ingredients you will need

Arrowroot

Madeira

Whole Turkey

Cream

Equipment you will use

Sauce Pan

Bowl

Bring the strained liquid to a boil and stir in the arrowroot mixture. Cook the mixture over moderately high heat until it is thickened slightly. Keep the sauce warm, covered with a buttered round of waxed paper.

Ingredients you will need

Arrowroot

Sauce

Transfer the turkey to a carving board and slice half of it into 1/2-inch slices.

Ingredients you will need

Whole Turkey

Transfer the slices and remaining turkey to a platter and serve warm with the sauce.

Ingredients you will need

Whole Turkey

Sauce

Wine Suggestions: Merlot, Hahn Estates;

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