#Pork and Sausage

[askwhatsforlunch]

Maple Bacon Turkey Roast with Port Bacon, Apple and Mushroom Stuffing

De-boning turkey legs to make this Maple Bacon Turkey Roast with Port Bacon, Apple and Mushroom Stuffing take a bit of work and effort, but having the skin between the flesh and the bacon makes a delicious difference. The flesh is incredibly juicy and flavourful, and this pièce de résistance of our Thanksgiving meal, particularly stunning!

Ingredients (serves 8 to 10):

2 (1-kilo/2-pound) turkey legs

a good pinch of fleur de sel or sea salt flakes and freshly cracked black pepper

about 1 1/2 cup

about 16 strips smoked streaky bacon

2 tablespoons olive oil

1 onion

1 cup water

4 tablespoons pure (Grade A) Canadian Maple Syrup

Preheat oven to 210°C/ 410°F.

Thoroughly de-bone turkey legs, keeping the skin on. Flatten both turkey pieces and lay them flat, joining both vertically onto cutting board or work surface. Season with fleur de sel and black pepper.

Spoon Port Bacon, Apple and Mushroom Stuffing in the centre, and roll turkey roast upwards as tightly as possible. Completely wrap with bacon strips. Tie with twine.

Peel onion, cut into slices, and scatter at the bottom of a large roasting tin.

Sit turkey roast onto the onion slices, and drizzle generously with olive oil. Rub oil gently all over the bacon.

Pour half of the cup of water at the bottom of the dish, and place in the middle of the hot oven. Roast, 1 hour, at 210°C/ 410°F.

Generously brush roast with Maple Syrup, and pour remaining water at the bottom of the dish. Return to the oven, along with the stuffing, and roast, another 30 minutes at 210°C/ 410°F, regularly brushing with Maple Syrup and basting with cooking juices.

Serve Maple Bacon Turkey Roast with Port Bacon, Apple and Mushroom Stuffing hot with Stuffing, Maple Poultry Gravy, Apple-Cranberry Sauce, Vanilla Whipped Parsnips and Honey Roasted Pumpkin. Happy Thanksgiving!

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[askwhatsforlunch]

Port Bacon, Apple and Mushroom Stuffing

This tasty Port Bacon, Apple and Mushroom Stuffing, fragrant with garden herbs, made a delicious Thanksgiving filling and side.

100 grams/3.5 ounces smoked streaky bacon

2 tablespoons olive oil

2 tablespoons unsalted butter

half a dozen large chestnut mushrooms

1 large garlic clove, minced

half a dozen large leaves Garden Sage 

1 onion

2 Ribston Pippin apples, rinsed

half a fluffy sprig Garden Rosemary

100 grams/3.5 ounces stale Spelt Sourdough 

3/4 cup good Tawny Port

1/4 teaspoon fleur de sel or sea salt flakes

½ teaspoon freshy cracked black pepper

In a large, deep nonstick skillet, cook bacon strips over medium-high heat, a couple of minutes. Transfer bacon strips to a plate; set aside.

Add olive oil and butter to bacon fat. Cut chestnut mushrooms into thick slices. Once the butter is just foaming, add mushrooms to the skillet. Sauté, about 3 minutes, shaking the pan often until softened. Stir in minced garlic. Finely chop Sage, and stir into the skillet as well. Cook, a couple of minutes more.

Peel and finely chop onion, and stir into the skillet. Cook, 1 minute. Core and dice apples, and add to the skillet. Cook, until softened, about 4 minutes.

Finely chop Rosemary leaves and roughly chop reserved bacon; stir both into the skillet.

Then, cut stale Spelt Sourdough into dices, and add to the skillet. Stir in Tawny Port. Season with fleur de sel and black pepper. Once almost all the Port is soaked up, remove from the heat.

Set aside, to cool, about 15 minutes.

Preheat oven to 210°C/ 410°F.

Once you’ve stuffed your bird, spoon remaining Port Bacon, Apple and Mushroom Stuffing in a buttered dish. Place in the middle of the hot oven. Bake, 30 to 35 minutes, at 210°C/ 410°F.

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[recipeshub24]

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