Recipe : Sarah and Murray Bancroft
1 tbsp extra-virgin olive oil
4 fresh sage leaves, chopped
2 shallots, diced
1 clove garlic, minced
6 slices pancetta, chopped
1 stalk celery, diced
1 cup bread crumbs
1/4 cup dried apricots, diced
1 lb ground pork
zest of 1 lemon
zest of 1 orange
2 free-range eggs
1 10 lb organic free-range turkey, deboned with wings removed (Have your butcher cut between the breasts so it can be laid out flat. Ask to keep the b
1 tsp salt
1 tsp black pepper
3 sprigs rosemary
To make Stuffing: Heat oil over medium in a frying pan.
Add sage, shallots, garlic, pancetta and celery. Toss well and fry 4 to 5 min until shallots are translucent.
Remove from heat.
In a large mixing bowl, combine the remaining stuffing ingredients, then add contents of frying pan. Mix well and set aside.
To make Turkey: Preheat oven to 400F
Lay turkey out flat, skin-side down, on a cutting board and season with salt and pepper.
Spread stuffing evenly over the turkey, then roll it up from left to right, skewering the seam closed.
Tie with kitchen string every 3 inches, then remove skewers.
Tuck rosemary sprigs under the string.
Place in a large roasting pan and cover with tinfoil.
Cook 1½ to 2 hrs until internal temperature reaches 150F on a meat thermometer.
Remove tinfoil (reserve) and return turkey to the oven to brown for 20 to 30 min, until internal temperature reaches 160 to 165F.
Take out of oven and let rest loosely covered in tinfoil for at least 20 min or up to 1 hour.
Photo: Janis Nicolay
Keep up with your baby's development, get the latest parenting content and receive special offers from our partners