ROAST TURKEY WITH TURKEY MEATBALL STEW

SITE DINDON ROTI RAGOUT BOULETTES 2335
6 and more Portions
10 min Prepping
3h30 Cooking
Recipe Easy

Ingredients

Dindon

  • 4 cups (1 L) homemade or store-bought demi-glace
  • 1 cup (250 ml) white wine
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • Pepper

MEATBALLS

On sale
  • 2 eggs
  • ½ cup (125 ml) breadcrumbs, soaked in ¼ cup (60 ml) milk
  • 1 small onion, finely chopped
  • 2 cloves garlic, chopped
  • ¼ cup (60 ml) chopped fresh parsley
  • ¼ cup (60 ml) finely chopped fresh chives
  • Salt

VEGETABLES

  • 8 carrots, peeled and sliced diagonally
  • 4 parsnips, peeled and sliced diagonally
  • 8 French shallots, peeled and halved

Directions

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  1. In a large bowl, combine ground turkey, eggs, breadcrumb mixture, onion, garlic, and herbs. Add salt and pepper.
  2. Form into about 25 meatballs.
  3. Remove “Freezer to Oven” whole turkey from bag and place directly in a roasting pan, without thawing. The plastic leg tie is specially designed for oven cooking. Arrange meatballs around turkey and add demi-glace, wine, thyme, and rosemary.
  4. Place roasting pan in oven with lid on.
  5. Preheat oven to 350°F (180°C). Click here to consult the cooking table for “Freezer to Oven” whole turkey.
  6. After 3 hours of cooking, insert cooking thermometer deeply between thigh and breast without touching bone.
  7. Continue cooking until thermometer reaches 180°F (82°C).
  8. Add root vegetables and French shallots during last hour and continue cooking until vegetables are golden brown and caramelized.
  9. Remove lid during last 30 minutes and continue cooking until turkey skin is golden and crispy.
  10. Let the turkey sit for 15 minutes before carving.