Sourdough Turkey Stuffing
This is a recipe adapted from a Ruth Pretty turkey stuffing I once had the pleasure of trying. It is now a staple stuffing in my home due to its simple and inexpensive technique as well as dynamic flavour. You won't believe how good this stuffing tastes with so few ingredients and fuss.
For a 3.5kg Turkey
- 2/3 of a 400g sourdough loaf (300g)
- 4 large garlic cloves peeled
- 40mls quality extra virgin olive oil
- 1 Tablespoon chopped fresh thyme
- 2/3 teaspoon sea salt flakes
For a 5kg Turkey
- a 400g sourdough loaf
- 6 large garlic cloves peeled
- ¼ cup quality extra virgin olive oil
- 1½ tablespoons chopped fresh thyme
- 1 teaspoon sea salt flakes
Preheat oven to 160°C. Cut the bread including its crusts into large 3cm chunks and place in a large mixing bowl. Slice the garlic into round thin slices across the width and add to the bread. Toss the bread and garlic with the olive oil, thyme and salt. That's it!
Stuff the turkey then brush the skin with some extra virgin olive oil. Season well with salt and pepper and place into a large oven bag. Tie bag tightly with string then place on an oven tray and roast in the oven - approximately 2½ hours for a 3.5kg turkey or 3 hours for a 5kg turkey. Please see my Tips and Tricks for preparing, roasting and carving turkey.
The juices left over in the bag make a fantastic gravy! When you remove the turkey from the bag to carve, pour the juice into the roasting pan and place on an element. Add 3 tablespoons of flour and whisk constantly to the boil. Let it simmer on a low heat, season well with salt and pass through a fine sieve.