Roast Turkey with Ricotta Stuffing
Recipe by Neil Perry from Neil Perry - Fresh And Fast
Here is a light alternative to the traditional roast turkey.
Serves 20
Ingredients
- 7.6 kg Whole Turkeys
- Extra Virgin Olive Oil
- sea salt
- Freshly Ground White Pepper
- 400 g Fresh Ricotta drained
- 1 small brown onion finely chopped
- 8 Cloves Garlic crushed
- 50 g spinach trimmed and washed
- 180 g Raisins soaked in hot water for 5 mins drained
- 150 g unsalted Butter small dice
- 2 tablespoons Thyme chopped
- 2 tablespoons Continental Parsley chopped
- 2 Whole Eggs
Method
- To make the stuffing, heat a little olive oil in a frying pan. Add the onion & garlic & cook over a low heat for about 5 minutes or until the onion is soft.
- Remove from the heat & cool.
- Blanch the spinach leaves in boiling salted water until just wilted then drain & rinse under cold water.
- Squeeze the excess water from the spinach.
- Chop coarsely.
- Combine the cooled onion with the spinach, ricotta, herbs, raisins & butter.
- Add the eggs & seasoning & mix through well.
- To prepare the turkey, press the stuffing under the skin of the turkey & into the breasts & legs, until it is firmly packed in.
- Rub the skin with plenty of extra virgin olive oil & season the turkey inside & out.
- Place the turkey in a large baking tray & roast for ½ hour on 200C.
- Cook a further hour on 150C then drop the temperature again to 50C, cover the turkey with foil & allow to rest in the oven for about 20 minutes.
ToServe
- Remove the legs & thighs & the wings at the second joint.
- Remove the breasts & slice each into 1-2cm thick slices, being careful not to rip the skin.
- Serve on a large platter with lemon wedges.
- A turkey this size will easily feed 20, with leftovers.
