Stuffed Roast Turkey Ww Points 3 Recipes

ROAST TURKEY AND STUFFING-GORDON RAMSAY

Steps:

• Pre-heat the oven to 180C/350F/Gas 4.
• Make the herb butter, mix herbs and butter together to form a paste, season well and chill.
• Prepare the turkey, to remove legs, cut through the skin and pull joint firmly away from body then cut through ball and socket joints.
• Cut away the 'oyster' on the back of the turkey so leg and thigh comes away cleanly.
• With a thin, sharp knife, bone both legs and stuff with sausage meat.
• Wrap tightly in tin foil and chill to set the shape.
• Prepare the crown, cut off wing tips and, for easier carving, take out the wishbone and cut away back bone with poultry shears.
• Lift up the breast skin with your fingers and separate it from the flesh.
• Divide the herb butter between the two breast flaps and pull the skin back over.
• Season well, place in a roasting tin and cover loosely with butter paper or foil.
• Cook the turkey, put the foil-wrapped legs in a roasting pan and cook at 180C/350F/Gas4 for 45 minutes. Reduce temperature to 160C/320F/Gas 2 and cook for a further 15 minutes then remove foil and cook for a further 30 minutes, straining off any juices for the gravy.
• Cook the crown for 1-1½ hours at 180C/350F/Gas 4 until juices run clear and let the bird rest for 30 minutes before carving.
• Make the stuffing, melt butter in a large frying pan and gently sauté onion and garlic for five minutes until soft.
• Stir in the herbs for one minute then add breadcrumbs to absorb butter.
• Mix in zest, pine nuts and seasoning and cook over medium heat for about seven minutes until crumbs start to brown and crisp.
• Take off the heat, mix in the parsley and serve warm.
• Make the gravy, sauté the onion in the olive oil for about five minutes. Pour in the wine, add the thyme and bay and boil until reduced right down.
• Add stock and boil until reduced by half then add cream and boil for further five minutes. Season with freshly ground black pepper.
• Remove from heat, cool for ten minutes and strain.
• Add turkey pan juices, boil for two minutes, season with salt and strain. (This can be made in advance and frozen before the juices are added. When thawed, simply heat until boiling and follow point 20.).

WW 5 POINTS - STUFFED APPLES

Steps:

• Position rack in center of oven and preheat oven to 375°F
• Use a melon baller to core the apples: Start at the top by the stem and scoop down into the flesh, pulling up the core and hollowing out the apple without breaking through the sides or the bottom.
• Leave at least 1/2 inch apple flesh at the bottom.
• Rub the lemon juice over the exposed apple flesh.
• Mix the prunes, walnuts, honey, and cinnamon in a small bowl; stuff a quarter of the mixture into each apple.
• Set apples in a 9-inch baking dish or other small roasting pan.
• In a small bowl, whisk together water and orange juice, and pour over the apples.
• Bake until soft, basting often with the pan juices, about 1 hour.
• Cool at least 10 minutes before serving.
• 5 Points per serving.

TURKEY CHILI - WW POINTS = 3

Steps:

• Heat a non-stick pan, and spray with Frylight. Add the turkey mince and brown, breaking up the lumps. Add the onion once there is no pink colour left. Add the spices, and fry for a further minute.
• Add the garlic, vegetables, tomatoes and 150ml of water. Cover and simmer for 30 minutes, stirring occasionally and adding more water if necessary.
• Add the beans, cover, and simer for a further 10 minutes. Stir in the coriander, and serve.
• This freezes well - but don't add the coriander until you are ready to eat it.

WW 4 POINTS - FOOLPROOF ROAST TURKEY

Steps:

• Arrange the oven racks to accomodate the turkey.
• Preheat oven to 325*F.
• Remove the neck and giblets from the body and neck cavities and reserve for another use.
• Rinse the turkey and drain; pat dry with paper towels.
• Rub the inner cavities with the garlic and season with 1/2 tsp of the seasoned salt.
• Place the remaining garlic and the onion, parsley, thyme, and sage in the body cavity, and truss if desired.
• Place the turkey, breast side up, on a rack in a large roasting pan.
• Brush all over with the oil and sprinkle with the remaining 1/2 tsp seasoned salt and the pepper.
• Roast, basting occasionally with the pan juices, until an instant read thermometer inserted into the thickest part of the thigh registers 180*F, about 2-3/4 to 3 hours.
• If the breast begins to brown to quickly, cover it with foil.
• Transfer the turkey to a platter.
• Remove the garlic, onion, and herbs from the cavity and discard.
• Cover loosely with foil and let rest 15-20 minutes before carving.
• Remove the skin before eating.
• 4 Points per serving - 3 one ounce slices of skinless meat.

STUFFED ROAST TURKEY - WW POINTS = 3

Steps:

• Preheat the oven to 450°F.
• Spray a large roasting pan and rack with nonstick spray. Drain the juices from the turkey; pat dry with paper towels. Discard the neck and giblets. Loosely stuff the body and neck cavities with the stuffing. Close the cavities with metal skewers and tie the legs together with kitchen string.
• Place the turkey, breast side up, on the rack in the pan. Pour the Madeira over the turkey; sprinkle with the salt and pepper. Pour 2 cups water into the pan. Place the pan in the oven. Immediately reduce the temperature to 350°F Roast until an instant-read thermometer inserted at least 2 inches into an inner thigh (without touching the bone) registers 180°F and the center of the stuffing registers 165°F, 3 3/4-4 1/2 hours.
• Transfer turkey to a cutting board. Tent with foil and let stand 20 minutes.
• Meanwhile, make the gravy. Transfer the stuffing to a bowl. Carve the turkey and serve with the gravy and stuffing. Remove the skin before eating.