Stuffed Roast Turkey with Lentils

Name: Stuffed Roast Turkey with Lentils
Yield: Serves 8
Cuisine: Italian
Ingredients: 4.5 kg/10 lb oven-ready turkey, with giblets; 30 ml/2 tbsp currants, soaked in warm water for 15 minutes, then drained thoroughly; 30 ml/2 tbsp currants, soaked in warm water for 15 minutes, then drained thoroughly; 30 ml/2 tbsp pine nuts; 45 ml/3 tbsp freshly grated Pecorino cheese; 2 eggs, beaten; 115 g/4 oz/2 cups fresh white breadcrumbs; ½ onion, chopped; 120 ml/4 fl oz/½ cup olive oil; 15 ml/1 tbsp black peppercorns; 3 fresh sage leaves, chopped; 75 ml/5 tbsp dry white wine; sea salt and ground black pepper; 30 ml/2 tbsp chopped fresh parsley; 1.5 ml/¼ tsp freshly grated nutmeg; 2 garlic cloves, crushed; 15 ml/1 tbsp finely chopped fresh rosemary leaves; 900 g/2 lb Puy lentils and cannellini beans or other pulses (canned, or soaked and boiled until tender); salt and ground black pepper; salt and ground black pepper; sea salt and ground black pepper; 1 garlic clove, lightly crushed; 15 ml/1 tbsp olive oil; 900 g/2 lb Puy lentils and cannellini beans or other pulses (canned, or soaked and boiled until tender)

Preparation info

Serves
8

Difficulty
Medium

Appears in

The Lentil Cookbook

By Ghillie Basan

Published 2016

About

This is a superb Italian recipe for a stuffed turkey surrounded by sumptuously stewed lentils and mixed pulses. The same idea could also be used for chicken.

Ingredients

4.5 kg/10 lb oven-ready turkey, with giblets
120 ml/4

Europe
Italy
Main course
Mediterranean

Method

Preheat the oven to 180°C/350°F/Gas 4. Wash the turkey inside and out, then dry with kitchen paper. Trim and chop the giblets and put them into a pan with 15ml/1 tbsp olive oil and the chopped onion. Discard the neck.
Fry gently until the onion is soft an