119 Roast turkey stuffing Roast turkey jus Oven setting: CircoTherm® Preparation time: 15 minutes Preparation time: 15 minutes Cooking time: 45 minutes Cooking time: 10 minutes Level of difficulty: Easy Level of difficulty: Easy INGREDIENTS INGREDIENTS 1L good quality chicken stock 100g slivered almonds 750ml good quality beef stock 100g panko breadcrumbs 250ml red wine 100g plain breadcrumbs 2 cloves garlic, bruised 100ml milk ½ bunch thyme 2 eggs 100ml honey 1 clove garlic, crushed 2 tbsp Dijon mustard ½ bunch basil, roughly chopped 3 tbsp cornflour ¼ bunch mint, roughly chopped 3 tbsp water 1 lemon, zest and juice Salt and pepper to taste METHOD Place the chicken stock, beef stock and red wine METHOD in a medium to large saucepan. Place on induction Preheat oven on CircoTherm® at 160°C. Place almonds level 8 or FlameSelect® gas cooktop, level 9 and on the universal tray and cook for 5–10 minutes or bring to the boil. Add the garlic, thyme, honey until lightly toasted. and mustard then simmer on level 5–6 and reduce Place almonds with remaining ingredients in a mixing by half. bowl andmix until well combined. Use to stuff turkey Mix the cornflour and water together and whisk before trussing. into the jus, simmer for a further 10 minutes and If cooking stuffing separately, shape into a log, wrap in then strain through a fine sieve. If you have pan plastic wrap and refrigerate overnight. To cook stuffing, juices from your roast turkey add them just before remove plastic wrap and place on universal tray lined the cornflour mix. with baking paper. Preheat oven on CircoTherm® to 160°C witha high level of steam and cook for 30–40 NOTE minutes. Serve sliced. gic of a jus is the quality of the stocks. A jus The ma is made by reducing the liquid by half. Make it ahead NOTE without adding the cornflour up to 3 days ahead and Stuffing is great to prepare a day ahead and keep in store in the refrigerator. the refrigerator. MAINS A M T S I R H C E P I C E R S