Stuffed Turkey Roast
Makes 8 Servings
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When we were working on this recipe, everyone who tasted it raved about how tender and delicious it was. It's also incredibly easy to prepare, and it makes a very nice presentation.
1 (2-pound) turkey roast, all skin, visible fat, and the pop-up timer (if your roast has one) removed
2 tablespoons Chef Paul Prudhomme’s Poultry Magic®
1 cup chopped onions
½ cup chopped green bell peppers
½ cup chopped celery
1 cup apple juice
1½ cups chicken stock, in all
¼ cup mayonnaise
In the top of the roast, cut 8 to 10 slits, 1 inch wide and about ¾ of the way through. Sprinkle all the surfaces of the roast with 1 tablespoon of Poultry Magic and rub it in well. Preheat the oven to 225°.
Preheat a 12-inch skillet, preferably nonstick, over high heat to 350°, about 4 minutes.
Add the onions, bell peppers, celery, and the remaining 1 tablespoon Poultry Magic. Cook, scraping the bottom of the skillet occasionally, until the vegetables start to brown, about 5 to 6 minutes. Add the apple juice and cook until most of the liquid evaporates, about 10 minutes. Transfer the ingredients from the skillet to a blender or food processor and purée until smooth, remove the puréed mixture to a plate, and cool about 2 to 3 minutes.
Put 1 tablespoon of the puréed mixture into each of the slits in the roast. Spread 1 tablespoon of the mixture evenly on top of the roast, and place the remaining mixture in the center of a 9 x 12-inch roasting pan. Place the roast directly on top of the purée, and roast for 1 hour. Add 1 cup of the stock to the pan and roast until tender and golden brown, about 30 minutes more.
To make a rich-tasting, healthful gravy, remove the roast to a platter and add the remaining stock to the pan. Place the pan over high heat and scrape the bottom to clear it of all brown bits. Bring to a boil and transfer 1 cup of the liquid to a blender. Add the mayonnaise and blend completely. Turn off the heat and whisk the blended mixture into the liquid in the pan. To serve, carve the roast and drizzle some of the gravy over each portion. Pass around the rest of the gravy - it's great with potatoes, rice or biscuits.
Copyright © 2002 by Chef Paul Prudhomme
All Rights Reserved
PO Box 23342, New Orleans, Louisiana 70183-0342
Phone (504) 731-3590 ~ Fax (504) 731-3576 or email to: info@chefpaul.com
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