Roast Turkey With Lemon Parsley Stuffing Recipe

Name: Roast Turkey With Lemon Parsley Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (10 lb) whole turkey, cleaned; 4 tbsp butter, melted; 1/4 cup all-purpose flour; 3 cups chicken stock; 1 tbsp red currant jelly; 2 tsp finely chopped fresh mint leaves; None None Lemon Parsley Stuffing; 1/2 cup butter; 2 stalks celery, trimmed, finely chopped; 8 None spring onions, finely chopped; 2 cloves garlic, minced; 4 cups stale breadcrumbs; 1/2 cup coarsely chopped fresh flat-leaf parsley leaves; 1 tbsp lemon zest; 1 None large egg, lightly beaten

Servings: persons

1 (10 lb) whole turkey, cleaned
4 tbsp butter, melted
1/4 cup all-purpose flour
3 cups chicken stock
1 tbsp red currant jelly
2 tsp finely chopped fresh mint leaves
None None Lemon Parsley Stuffing
1/2 cup butter
2 stalks celery, trimmed, finely chopped
8 None spring onions, finely chopped
2 cloves garlic, minced
4 cups stale breadcrumbs
1/2 cup coarsely chopped fresh flat-leaf parsley leaves
1 tbsp lemon zest
1 None large egg, lightly beaten

1
Preheat oven to 350u00b0F.
2
To make the lemon parsley stuffing, melt butter in a large frying pan over medium heat. Sweat celery, onions and garlic, stirring, until fragrant. Transfer to a large bowl along with remaining ingredients.
3
Fill turkey neck cavity loosely with stuffing. Secure skin over opening with toothpicks. Fill large cavity loosely with stuffing, reserving enough stuffing to make 12 mini muffins. Tie legs together with butcher's twine, tucking wing tips under. Place turkey on an oiled wire rack in a large roasting pan. Brush with 2 tbsp butter and season. Add 1 cup water to roasting pan, cover tightly with greased foil and roast for 2 hours.
4
Uncover turkey and brush with remaining butter. Roast, uncovered, for 1 hour, or until browned all over and cooked through, brushing with pan juices every 20 mins. Remove turkey from roasting pan, cover and let rest for 20 mins.
5
Increase heat to 475u00b0F. Oil a 12-cup mini muffin pan. Place 1 tbsp reserved stuffing into each muffin recess and bake for about 10 mins.
6
To make the gravy, pour turkey pan juices into a measuring cup. Transfer 2 tbsp fat back to the roasting pan. Discard remaining fat. Add flour to roasting pan and cook, stirring, until well browned. Gradually stir in reserved pan juices and stock. Bring to a boil. Cook, stirring, until gravy thickens. Stir in red currant jelly and mint. Strain into a serving vessel.
7
Serve turkey with muffins and gravy.

1169

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 (10 lb) whole turkey, cleaned, 4 tbsp butter, melted, 1/4 cup all-purpose flour, 3 cups chicken stock, and more.

Yes, Roast Turkey With Lemon Parsley Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roast Turkey With Lemon Parsley Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions