DIJON MUSTARD ROAST TURKEY WITH STUFFING

By Grandmax4

Ingredients

• STUFFING
• 1 corn bread -- cut into 3/4-inch [2-cm] cubes
• 1/3 cup [80 ml] sweet butter
• 1/3 cup [80 ml] olive oil
• 6 celery stalks -- finely chopped
• 1 medium-size white onion -- finely chopped
• 1 1/2 cups [375 ml] chicken or turkey broth
• 1/4 cup [60 ml] pine nuts
• 1/3 cup [80 ml] sweet red pepper jelly
• 2 teaspoons [10 ml] fresh sage -- coarsely chopped
• 1 teaspoon [5 ml] dried sage
• 2 teaspoons [10 ml] fresh thyme -- coarsely chopped
• 1 teaspoon [5 ml] dried thyme
• 1 teaspoon [5 ml] coarse salt
• 1 teaspoon [5 ml] freshly ground black pepper
• TURKEY
• 1 [10 to 12-pound / 4.5 to 5.5-kg] fresh turkey -- well rinsed
• 2/3 cup [160 ml] melted butter
• 1 1/2 cups [375 ml] chicken or turkey broth
• 2/3 cup [160 ml] original Dijon mustard
• 1 cup [250 ml] dry white wine
• 2 teaspoons [10 ml] coarse salt -- or to taste
• 2 teaspoons [10 ml] freshly ground black pepper
• 3 celery stalks -- cut into large pieces
• 3 carrots -- cut into large pieces
• 2 medium-size onions -- cut into large pieces
• 5 medium-size parsnips -- cut into large pieces
• 3 tablespoons [45 ml] flour [optional]
• Cheesecloth

Details

Servings 12

Preparation

Step 1

Preheat oven to 450°F [230°C].

Prepare stuffing.

Loosely stuff the inside and neck cavity of turkey; secure the skin of the turkey with bamboo sticks or toothpicks, to tightly close openings.

Transfer remaining stuffing into a small oven-safe saucepan; reserve.

Well wash your hands.

Into a bowl, combine melted butter, chicken or turkey broth, Dijon mustard, dry white wine, coarse salt and freshly ground black pepper.

Thoroughly mix; reserve.

Arrange celery stalk, carrot, onion and parsnip pieces into a roasting pan; transfer turkey over vegetables pieces, breast side up.

Dip cheesecloth into broth/Dijon mustard mixture; wrap whole turkey with 3 layers cheesecloth.

Transfer roasting pan onto the middle rack of the oven; baste and then bake turkey for 1 hour.

Baste turkey and lower oven temperature to 350°F [180°C]; bake turkey for 3 1/2 hours more, basting every 20 to 30 minutes.

Transfer reserved stuffing saucepan into the oven.

Remove cheesecloth from turkey; cook for 30 minutes more.

If needed, to prevent from burning, cover turkey thighs and wings with aluminum foil.

Turkey is done when a meat thermometer, inserted into the thickest part of the meat, reaches 190°F [88°C].

Remove turkey from the oven.

Cover turkey with aluminum foil; leave to rest for 30 minutes.

Meanwhile, reheat reserved stuffing in oven.

Meanwhile, if desired, thicken pan drippings with flour.

STUFFING

Bake corn bread cubes in the center of the oven until golden brown.

Into a frying pan, heat together sweet butter and olive oil, over medium heat, until just quivering.

Mix in finely chopped celery and onion; melt for 5 minutes, until onion is tender and translucent, but not browned.

Pour in 1 cup [250 ml] chicken or turkey broth; bring to a boil and take away from heat and pour into a bowl.

Mix in corn bread cubes, browned chopped celery and onion.

Add pine nuts, sweet red pepper jelly, sage, thyme, coarse salt and freshly ground pepper.

Mix well, pouring in remaining chicken or turkey broth.

Season to taste with salt and pepper.

Cool completely.