Modern Classics: Book 1

by Donna Hay

Published by HarperCollins

192 pages, 2002



 


Recipes from:
Modern Classics: Book 1

by Donna Hay

 

Lemon and Herb Stuffing

Mix 3 cups fresh breadcrumbs, 2 teaspoons finely grated lemon rind, 1/4 cup chopped mixed fresh herbs (parsley, basil, thyme, rosemary and chives), 60g (2 oz) soft butter, sea salt and cracked black pepper to combine well. Use as a stuffing for chicken, veal or lamb; double the recipe for a turkey.

Christmas Turkey

4.5-5kg (9-10 lb) turkey

2 quantities easy herb or lemon and herb stuffing

100g (3-1/2 oz) butter, softened

4 cups (1-3/4 pints) chicken stock

sea salt and cracked black pepper

Preheat the oven to 190 degrees C (375 degrees F). Wash the turkey and dry with paper towel. Prepare the stuffing and spoon loosely into the cavity. Tie the legs together with kitchen string. Spoon the butter between the turkey skin and breast meat to keep it tender and juicy. Sprinkle with salt and pepper and place the turkey breast-side up on a greased rack in a baking dish. Pour the stock into the base of the dish, cover the turkey with well-greased aluminum foil and cook for 1 hour.

Remove the foil and cook for another hour or until cooked when tested with a skewer. Slice into portions and serve with gravy and baked vegetables. Serves 8-10.