Perfect Roast Turkey with Cranberry Dressing

By Dianne_H

Ingredients

• Roasted Turkey
• 1 Sensations by Compliments Fresh Turkey (14 lb/6.25 kg)
• 10 dried Compliments Bay Leaves
• 4 cups Cranberry Stuffing (recipe below) 1 L
• Butcher’s twine
• 1/2 tsp salt 2 mL
• 1/4 tsp pepper 1 mL
• 1 cup Compliments Chicken Broth, 35% Less Sodium 250 mL
• Cranberry Stuffing
• 1 tbsp olive oil 15 mL
• 1 cup finely diced onion 250 mL
• 2/3 cup finely diced celery 150 mL
• 1/2 cup Compliments Dried and Sweetened Cranberries 125 mL
• 1/4 cup white wine 60 mL
• 1 tbsp fresh Compliments Thyme, loosely packed 15 mL
• 5 cups day-old white bread, cubed 1.25 L
• 1 cup Compliments Chicken Broth, 35% Less Sodium 250 mL
• 1/2 tsp pepper 2 mL
• Dried Mushroom & White Wine Gravy
• 1/2 cup dried porcini mushrooms (or a mix of dried wild mushrooms) 125 mL
• 1 cup hot water (not boiling) 250 mL
• 1 tsp olive oil 5 mL
• 1/4 cup diced shallots 60 mL
• 1 tsp Sensations by Compliments Roasted Garlic Seasoning Paste 5 mL
• 1/2 cup white wine 125 mL
• 3 cups reserved turkey drippings and chicken broth (from Roast Turkey recipe) 750 mL
• 1/4 cup Unsalted Butter, softened 60 mL
• 1/4 cup Compliments All Purpose Flour 60 mL
• 1/4 cup chopped fresh parsley 60 mL
• 1 tbsp fresh lemon juice 15 mL

Preparation

Step 1

Roast Turkey
1. Preheat oven to 375°F (190°C). Rinse turkey and pat dry. Place bay leaves in cavity and under skin. Fill cavity with Cranberry Stuffing. Tie legs with twine. Place turkey, breast side up, on a wire rack set inside a roasting pan. Fold wing tips under body. Season with salt and pepper.
2. Roast on middle rack of oven for 1 1/2 hours, then rotate pan. Reduce temperature to 350°F (180°C) and roast another 1 hour and 20 min. or until a meat thermometer reads 185°F (85°C) when inserted into the thickest part of the inner thigh, away from the bone. Juices should run clear and skin should be golden and crisp. Cover meat with foil if it becomes too brown during cooking.
3. Remove turkey from oven, remove twine and scoop stuffing into bowl. Add broth to roasting pan. Let turkey rest 20 min. in the pan before transferring to a cutting board. Pour drippings and broth into a measuring cup (you should get approx. 3 cups/750 mL). Skim and discard excess fat. Reserve liquid for Porcini Mushroom & White Wine Gravy.

Cranberry Stuffing
1. Heat oil in a Dutch oven or heavy saucepan over medium heat. Add onion and celery, cook until tender and translucent, 3 to 5 min. Add cranberries and wine. Cook until liquid evaporates, about 3 min. Stir in thyme, bread, broth and pepper. Simmer over medium heat, stirring occasionally, until bread has absorbed all liquid, about 5 min. Set aside mixture to cool before stuffing the turkey.

Porcini Mushroom Gravy & White Wine Gravy
1. Place mushrooms in bowl and cover with hot water. Set aside for 10 min. or until hydrated and softened. Strain, reserving liquid and finely chop mushrooms. Set aside.
2. Heat oil in medium saucepan over medium-high for 1 min. Add shallots and cook until tender but not brown, 2 min. Add garlic paste and reserved mushrooms. Sauté until caramelized and golden, 3 min. Stir in wine and reserved mushroom liquid. Bring to a rapid simmer for 5 to 7 min. or until mixture reduces by half. Add reserved turkey drippings and simmer, 2 min.
3. Meanwhile, in a small bowl, blend butter and flour to form a paste. Whisk half the paste into saucepan to thicken gravy. Whisk in an additional 1 tbsp (15 mL) at a time until desired thickness is reached. Stir in parsley and lemon juice.

3 oz/90 g turkey with 1/2 cup/125 ml stuffing and 2 tbsp/30 ml gravy
340 Calories
28 g Protein
15 g Fat
22 g Carbohydrates
340 mg Sodium

80 g Cholesterol
2 g Fibre

Gravy Switch-Up: Substitute 2 tbsp (30 mL) chopped tarragon for the parsley and 1⁄2 cup (125 mL) rosé for the white wine.