Any chicken you purchase in Australia is grown locally by Australian farmers.
Roast Turkey with Spinach and Ricotta Stuffing
Type: Bake
Chicken Cut: Whole
Origin: Western
Ingredients
Spinach & Ricotta Stuffing
2 tbsp oil
1 onion, finely chopped
2 cloves garlic, crushed
2 x 250g pkts frozen spinach, thawed
½ cup pine nuts
1 cup stale white breadcrumbs
400g ricotta
200g semi-dried tomatoes, finely chopped
salt & pepper, to taste
Turkey
1 Steggles Fresh Turkey
2 tbsp oil
2 cups chicken stock
2 tbsp plain flour
Instructions
Spinach & Ricotta Stuffing
Heat oil in a small saucepan, add the onion and garlic and cook, stirring, over medium heat for 5 minutes, or until soft. Squeeze as much liquid as possible from the spinach. Add spinach to the pan and cook, stirring, for 2-3 minutes, or until as dry as possible. Remove from the heat and place in a large bowl to cool. Add the pine nuts, breadcrumbs, ricotta and semi-dried tomatoes, mixing through well. Season to taste with salt & pepper.
Turkey
Wash turkey well and pat dry with paper towels, inside and out. Preheat oven to 180ºC. Loosely stuff the spinach & ricotta stuffing into the turkey cavity. Tuck the wings underneath and join the cavity with a skewer. Tie the legs together. Place on a rack in a baking dish. Roast turkey according to table below, basting with the combined oil and ½ cup of the stock. Cover breast and legs with foil after 1 hour if the turkey is overbrowning. Remove from oven, cover and leave to rest for 15 minutes.
Gravy
Drain off all except for 2 tablespoons of the pan juices from the baking dish. Place the dish on the stove over low heat, add the flour and stir well. Stir over medium heat until browned. Gradually add the remaining stock, stirring until the gravy boils and thickens. Serve the turkey with gravy, accompanied with roast vegetables.
NOTE: Do not stuff the turkey until you are ready to cook it. Stuffing can be made ahead of time and frozen for up to a month in an airtight container.
*Cooking time will vary to size