Roast Turkey with Prosciutto and Pine-Nut Stuffing
3.4kg frozen whole turkey, thawed
2 Tablespoons olive oil
2 onions, finely chopped
6 slices prosciutto, chopped
3 cloves garlic, crushed
2 cups fresh breadcrumbs
1 Tablespoon fresh rosemary leaves, finely chopped
2 Tablespoons pine nuts, toasted
Salt and freshly-ground black pepper
2 Tablespoons olive oil
1 1/2 tablespoons plain flour
1 3/4 cups chicken stock
1/2 cup white wine
2 tablespoons cranberry jelly
1. Preheat oven to 180C. Wash turkey inside and out, pat dry with paper towels. Tuck wings underneath. Sit turkey onto a rack in a large baking dish.
2. Heat olive oil in frying pan, cook onion over medium heat for 2 minutes, then add prosciutto and garlic and cook a further 3 minutes. Transfer to large bowl, cool slightly. Mix with breadcrumbs, rosemary and pine nuts. Season with salt and pepper, and spoon into turkey cavity. Tie legs together with string, and rub olive oil all over turkey.
3. Bake for 2 hours and 30 minutes. Cover any very brown parts of the turkey with foil during cooking. Carefully transfer turkey to a serving platter and cover loosely with foil. Leave to rest for 20-30 minutes.
4. Place baking dish on stove top, add flour to pan juices. Cook over medium heat, stirring constantly, until browned. Add stock gradually, stirring until smooth between additions. Add wine and jelly and stir. Bring to the boil, reduce heat and simmer for 3 minutes, until thickened slightly. Strain into jug, serve with turkey.