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Turkey Stuffed with Bacon, Currants & Mushrooms
- 9lb full turkey
- 11/4 lbs bacon, strips
- 2 tbsp fresh garlic, minced
- 4 tbsp olive oil
- 5 tbsp salt
- 3 tbsp black pepper
- 2 onions, finely chopped
- 1 lb bacon, bits/ chopped
- 1 lb bread crumbs
- 1 free range egg, beaten
- 1 lb dried red currants, chopped
- 2 cups mushrooms, chopped
- 2 tbsp dried sage
- 6 tbsp olive oil
- 2 heaping tbsp fresh garlic, minced
- 2 tbsp ground pepper
- 4 tbsp lemon or lime juice
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Preheat your braai/grill to 350 degrees F.
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With the Turkey breast facing up and using your fingers, create a gap between the chicken skin and breast meat.
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Line the breasts with strips of bacon until both breasts have a protective layer of bacon under the skin.
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Rub the bird with oil, salt and pepper, and then set aside.
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To prepare the stuffing:
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In a large frying pan, sauté in oil the onion, garlic and sage, followed by the bacon over medium heat.
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Season to taste with pepper.
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Add the dried currants, followed by the chopped mushrooms. Continue cooking till mushrooms are soft. Remove from heat.
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Once cooled, add lemon juice and bread crumbs, followed by the beaten eggs.
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Mix and combine well.
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Season the inner cavity of the bird with oil, salt & pepper.
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Using a spoon or fingertips, stuff the inner cavity of the bird with the cooked mixture until filled.
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Cross and tie the drumstick legs with kitchen string and grill for 2½ hours on a baking tray.
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Brush the skin and any dry areas with the juices caught in the baking tray.
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Allow the bird to rest on a wooden board for 15 min before carving.
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Season to taste with salt and pepper.