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Riesling Roast Turkey with Fig and Root Vegetable Dressing Recipe

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Riesling Roast Turkey with Fig and Root Vegetable Dressing
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Ingredients
19
Count
Nutrition
2650
Calories
Total time
240
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 400 degrees F.
  2. Debone the entire turkey and roast just the bones in the oven for 45 minutes, turning bones occasionally. Break the turkey down, separating the parts. Reserve all of the offal cuts separately.
  3. Remove the turkey bones from the oven and add to a large stockpot. Cover with cold water and bring to a boil. Reduce heat and simmer at least 1 hour to make turkey stock.
  4. Melt 3 pounds of the butter and combine with Riesling. Soak the cheesecloth in the wine and butter mixture. Set aside.
  5. Reduce the oven temperature to 400 degrees F.
  6. Dice the carrots, onions, celery, and celery root so that they are all about the same size. Toss vegetables with garlic, figs, and olive oil. Spread out on sheet pans and roast in the oven until vegetables are tender. Set aside.
  7. Cut the bread into 1-inch cubes. Spread out on sheet pans and toast in the oven until golden.
  8. Combine the roasted vegetables mixture with the toasted bread in a large bowl. Melt 1 pound butter and toss with vegetable and bread mixture. Transfer to a baking dish and add enough chicken stock to cover the mixture. Bake for 45 minutes. Reserve stuffing and keep warm.
  9. Melt 1/2 cup (8 tablespoons) butter in a large saute pan over medium-high heat. Add only the offal cuts of the turkey and saute until lightly browned and cooked through. When lightly browned, add the Madeira and deglaze the pan. Set aside to cool, chop into pieces, and reserve.
  10. Heavily season the remaining turkey meat with salt and white pepper. Wrap the seasoned meat in the soaked cheesecloth. Roast at 400 degrees F for 25 minutes. Remove the cheesecloth from the skin and continue roasting for an additional 15 minutes. Keep checking the temperature of the meat every 15 minutes until it registers 165 degrees F. Reserve the drippings. Hold the roasted turkey at room temperature for 12 minutes before slicing.
  11. Toast the flour in a large saucepan until rust in color. Add turkey drippings, remaining 3/4 pound butter, bay leaves, and reserved pancetta fat from the gnocchi recipe (above) and stir constantly until smooth. Cook until thickened. When the gravy has reached a sufficient viscosity, strain and add the cooked, chopped offal cuts to the gravy. Refresh everything with chopped fresh herbs, to taste. Slice turkey and serve with stuffing on side and gravy over top.
  12. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2649.94 Kcal (11095 kJ)
Calories from fat 2253.14 Kcal
% Daily Value*
Total Fat 250.35g 385%
Cholesterol 653.81mg 218%
Sodium 425.51mg 18%
Potassium 724.9mg 15%
Total Carbs 76.08g 25%
Sugars 17.9g 72%
Dietary Fiber 6.15g 25%
Protein 25.27g 51%
Vitamin C 7.2mg 12%
Vitamin A 3.1mg 105%
Iron 1.5mg 8%
Calcium 147.6mg 15%
Amount Per 100 g
Calories 349.41 Kcal (1463 kJ)
Calories from fat 297.09 Kcal
% Daily Value*
Total Fat 33.01g 385%
Cholesterol 86.21mg 218%
Sodium 56.11mg 18%
Potassium 95.58mg 15%
Total Carbs 10.03g 25%
Sugars 2.36g 72%
Dietary Fiber 0.81g 25%
Protein 3.33g 51%
Vitamin C 0.9mg 12%
Vitamin A 0.4mg 105%
Iron 0.2mg 8%
Calcium 19.5mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 73.1
    Points
  • 74
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Total Fat

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