Free Range Turkey Roll, Rosemary Butter Seasoning, with Cranberry Stuffing and Rich Pan Gravy

80 min
0 calories
from $29.85 for 0 servings · $29.85/serving

The best thing about this turkey roll is, it is boneless and takes much less time to cook than a whole turkey, let alone finding space in the fridge to store a whole bird. If it's set to be a very hot day, you can cook it the day before, slice on the day and serve cold! The stuffing can be made ahead and baked on the day and is also suitable for any vegetarian guests. We've added an easy to make gravy to top it all off.

Number of servings

Ingredients

1 Each Turkey Roll
2 Stalk Rosemary
150 g Butter (Salted)
75 g Dried Cranberries
2 Each Hotdog Buns (8in)
1 Each Brown Onion
2 Stalk Celery
2 Each Garlic Clove
1 Tablespoon Chicken Stock Concentrate
2 Each Free Range Eggs
100 g Rich Brown Gravy (GF)
2 Tablespoon Dried Thyme/Sage

Perth's local meal kit putting fresh first

Fresh and local ingredients sourced from WA farms and local Perth suppliers.

Dinner sorted — from $29.85/serving.

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Step-by-step instructions

First Things First

Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.

As well as your basic cooking tools, you will need...

Oven
Baking Trays
Pastry Brush
Deep Baking Dish

1 Prepare & Baste Turkey

Preheat oven to 220°C. Melt half the butter. Gently put rosemary stalks UNDER the netting around the turkey to secure and brush with butter all over. Place turkey roll in a large, deep baking dish. Roast in the oven for 20 minutes then reduce heat to 190°C and continue cooking a further 1hr 10 minutes, basting with pan juices every 30 minutes.

2 Prepare Stuffing

Lightly grease a medium baking dish with butter or spray. Finely dice onion and celery. Mince garlic. Tear or dice bread into 1cm chunks. Boil a kettle. Combine cranberries, stock concentrate and 1.5 cups of boiling water. Add the remaining butter and leave for 10 minutes. Beat the eggs and add to the slightly cooled butter mix.

3 Make Stuffing

Heat a pan over medium heat. Add a drizzle of oil and sauté the onion, garlic, celery and dried thyme/sage for 4-5 minutes or until tender and fragrant. Add the onion mix to the torn bread in a large bowl and mix well. Add the egg mix and stir to combine. Season to taste with salt and pepper.

4 Cook Stuffing

Spoon the stuffing mix into the greased baking dish and lightly press down, being careful not to compact it too much. Bake for 30 minutes or until top is golden and the egg mix doesn't pool when the stuffing is pierced with a knife.

5 Make Easy Gravy

Bring 2 cups of water to boil. Combine rich brown gravy with 0.5 cups of cold water and whisk to combine. Add slowly to the boiled water, whisking constantly. Bring to a boil again and turn off the heat.

6 You Plate It

Once turkey is cooked through and golden, remove and rest under foil to keep warm for at least 10 min and remove netting before slicing. Serve turkey with baked stuffing and gravy. You can slice turkey first or leave whole for the wow factor!

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