Christmas Turkey Stuffed With Mushroom-Flavored Forcemeat Recipe

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Christmas Turkey Stuffed With Mushroom-Flavored Forcemeat
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Ingredients
14
Count
Nutrition
277
Calories
Total time
260
Minutes
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Ingredients:

Directions:

  1. Place a rack in the bottom third of the oven. Preheat oven to 350°F.
  2. Prepare the Mushroom-Flavored Forcemeat. (See separate recipe.).
  3. Stuff the turkey with forcemeat and truss with kitchen string. Spread the softened butter evenly over the turkey. Season with salt, pepper and paprika. Bake any leftover stuffing in a small casserole, just like meat loaf.
  4. Spread the carrots, celery, and onion the bottom of a flameproof roasting pan large enough to hold the turkey. Place the turkey on top of the vegetables. Add the neck and giblets and pour the reserved soaking liquid from the porcini mushrooms (see Forcemeat recipe) into the pan.
  5. Roast the turkey for 1 hour. Reduce the heat to 300°F and roast until cooked through, 2-1/2 hours or more for a 12–14 pound turkey. An instant-read thermometer should register between 160 to 180°F when thrust into the thickest part of the thigh without touching the bone. Baste the turkey every 15 minutes the entire time that it is roasting. Baste with drippings, alternating with the melted butter. If necessary, add 1 cup water or chicken broth to the drippings in the bottom of the pan. If the turkey starts to get too brown, cover loosely with aluminum foil. Remove the foil for the last 20 minutes to crisp the skin.
  6. Remove the turkey from the over to a platter. Let rest for 30 minutes before carving.
  7. While the turkey is resting, prepare the gravy: Place the roasting pan over high heat. Add the cognac and port and bring to a boil while stirring with a wooden spoon to scrape up the little browned bits on the bottom of the pan. Add a little water if the gravy seems too dry. Remove from the heat and strain out all the vegetables. Pour the liquid into a degreasing cup (also called a gravy separator). Let stand for a few minutes to let the fat rise to the top, then pour out the pan juices at the bottom of the cup into a saucepan. (All the fat will be left behind.) Reheat and serve as pan juices with the turkey. If you prefer a thicker gravy, whisk the buerre manié into the juices and, stirring constantly, boil until the gravy is smooth and thick, about 2 minutes.
  8. Untie the turkey and carve it as you would a chicken. Scoop out the forcemeat and serve it on the side.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 276.77 Kcal (1159 kJ)
Calories from fat 201.37 Kcal
% Daily Value*
Total Fat 22.37g 34%
Cholesterol 84.55mg 28%
Sodium 68.98mg 3%
Potassium 201.44mg 4%
Total Carbs 4.49g 1%
Sugars 1.72g 7%
Dietary Fiber 0.99g 4%
Protein 10.73g 21%
Vitamin C 1.7mg 3%
Vitamin A 0.4mg 13%
Iron 0.6mg 3%
Calcium 24.6mg 2%
Amount Per 100 g
Calories 202.8 Kcal (849 kJ)
Calories from fat 147.55 Kcal
% Daily Value*
Total Fat 16.39g 34%
Cholesterol 61.96mg 28%
Sodium 50.54mg 3%
Potassium 147.6mg 4%
Total Carbs 3.29g 1%
Sugars 1.26g 7%
Dietary Fiber 0.72g 4%
Protein 7.86g 21%
Vitamin C 1.2mg 3%
Vitamin A 0.3mg 13%
Iron 0.4mg 3%
Calcium 18mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.2
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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