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  • Singapore Women's Weekly

    The Main Event

    Nov 15, 2019 6 minutes

    ROAST TURKEY WITH KUMQUAT PISTACHIO STUFFING & CUMBERLAND SAUCE

    Prep & Cook 3 hours 30 mins (+ cooling and 1 hour standing time) | Serves 8 to 10

    6 kg free-range turkey (bring to room temperature)
    ¼ cup (60 ml) extra virgin olive oil
    1 tsp plain flour
    2 extra-large oven bags
    2 tbsps verjuice
    1 tbsp vino cotto (see chef's tip)

    KUMQUAT PISTACHIO STUFFING

    90 g dried kumquat
    ¼ cup (60 ml) verjuice
    1 cup (250 ml) extra virgin olive oil
    500 g free-range chicken livers, sinew removed
    3 medium (500 g) brown onions, chopped
    ¼ cup rosemary leaves, chopped 3 cups (200 g) coarse fresh breadcrumbs
    ⅓ cup fresh lemon thyme, chopped 1 cup flat-leaf parsley, chopped
    ½ cup (70 g) pistachios, chopped Extra virgin olive oil

    CUMBERLAND SAUCE

    (Makes about 1¼ cups or 310 ml)
    2 oranges
    2 lemons
    ⅓ cup (110 g) redcurrant jelly
    1 tsp Dijon mustard ½ tsp ground ginger
    ½ cup (125 ml) tawny port
    ½ cup (125 ml) horseradish cream

    1. CUMBERLAND

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