Ingredients
- 3 .8kg Ingham Whole Turkey
- 1⁄2 cup pine-nuts
- 80g butter
- 1 tablespoon olive oil
- 2 brown onions, finely chopped
- 300g pancetta, diced
- 5 cups fresh white breadcrumbs
- 1 cup semi dried tomato, roughly chopped
- 1 egg
- 1⁄2 cup basil leaves, finely chopped
- rind of 1 lemon, finely grated
- Gravy
- 1⁄4 cup plain flour
- 1⁄2 cup white wine
- 2 cups reduced-salt chicken stock
Instructions
Cook Ingham Turkey as per packet instructions.
Grease and line a 19cm X 9cm X 6cm deep (base measurement) loaf pan with baking paper. To make stuffing loaf, place pine nuts into a non-stick frypan. Cook for 5 minutes, stirring occasionally, until golden. Remove and set aside. Add butter and oil to pan. Add onion and pancetta. Cook over a medium heat for 10 minutes or until the onion is soft. Place breadcrumbs into a large bowl. Add pine nuts, tomatoes, basil, lemon rind, egg and onion mixture. Stir until well combined. Spoon into prepared baking pan. Smooth top. Bake for 30 to 35 minutes or until golden and firm. Allow to stand for 5 minutes. Remove from pan and slice.
Transfer turkey to a large platter. Cover with aluminium foil. To make gravy, place roasting pan onto stove top over a medium heat. Add flour. Stir continually, until well combined with pan juices and mixture turns a rich brown. Remove from heat and slowly add wine and stock, stirring continually. Return to heat. Stir continually until gravy comes to the boil. Reduce heat and simmer for 5 to 7 minutes or until thickened. Serve with turkey and stuffing loaf.
