Description:

Italian

Source:

Joseph Carey - William Bohannon

Serves/Makes:10

Ingredients

• 10 lbs (4.5 kg). whole turkey, cleaned (giblets use for something else)
• Kosher salt
• fresh ground black pepper
• extra virgin olive oil
• For the Dressing/Stuffing:
• 4 cups (950 ml) fresh ground Challa bread crumbs
• 1/2 cup (125 ml) diced fresh mushroom (button or cremini)
• 1/2 cup (125 ml) grated Parmesan Reggiano cheese
• 1/2 cup (125 ml) mixed chopped nuts (English walnuts, pecans, hazlents, pinion nuts)
• 1/4 cup (60 ml) chopped garlic
• 1/4 cup (60 ml) chopped celery
• 1/4 cup (60 ml) chopped green onion
• 1/4 cup (60 ml) parsley
• 1/4 cup (60 ml) extra virgin olive oil
• 3 tbs (45 ml). dried basil
• 1 tsp (5 ml). chicken base/bouillon granuales or some salt
• 1 tsp (5 ml). fresh ground black pepper

Preparation

• Clean and thaw turkey completely and trim away excess fat from neck area.
• Sprinkle with salt and fresh ground pepper rub into skin and inside.
• Cut leg quarters (drumstick and thigh in one piece)away from carcass.
• Pry the back away from the carcass by pulling bottom end towards the neck.
• Discard the back and the giblets or save for later use.
• Place whole turkey breast breast up in roasting pan and arrange leg quarters around.
• Brush or rub with some olive oil and let stand until ready to cook.
• Add some water to bottom of pan.
• Heat oven 500 degrees (250 C.) (Bake setting).
• Bake turkey 30-35 minutes (check after 20 minutes).
• For the Dressing:
• Saute/fry the nuts and garlic in the olive oil until nice and brown.
• Toss to combine with remaining ingredients.
• Spoon into baking dish.
• Bake with turkey uncovered last 5 min. of cooking.

Comments

The dressing which tastes like Pesto sauce is good with all types of meat. Size and variety of turkey may cause cooking time to vary.