About this recipe:Roast turkey with French flair, stuffed with mushrooms and sausage and seasoned with herbes de Provence. I made this stuffed turkey this past weekend when my in-laws came for lunch. For guidance on how to roast the turkey, I followed the advice of the Allrecipes guide on cooking turkey!
1 large (3kg) turkey (oven-ready, prepared by your butcher)
250g sausage, casings removed
250g white mushrooms, sliced
1 onion, chopped
2 cloves garlic, crushed
herbes de Provence, to taste
salt and freshly ground black pepper to taste
4 tablespoons good quality olive oil, divided
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Preheat oven to 200 C / Gas 6. Set a roasting rack in a roasting tin.
In a large bowl combine sausagemeat, mushrooms, onion, garlic, butter, herbes de Provence, salt, pepper and 2 tablespoons oil. Stuff turkey with mixture, and close the cavity using skewers or toothpicks. Brush outside of turkey with remaining oil and sprinkle with additional herbes de Provence, salt and pepper. Place on rack of roasting tin.
Roast turkey in preheated oven for 2 1/2 to 3 hours, or until cooked through and juices run clear. If bird is browning too much while roasting, cover loosely with aluminium foil and then remove 20 to 30 minutes before end of roasting.