Sweet and Savory Couscous-Stuffed Turkey

Sweet and Savory Couscous-Stuffed Turkey

This dish features a turkey stuffed with a flavorful blend of couscous, creating a delightful mix of sweet and savory flavors. The stuffing includes couscous mixed with ingredients such as dried fruits (like apricots and raisins), nuts (such as almonds or pine nuts), and aromatic spices (like cinnamon and cumin).

The turkey is roasted until golden brown, allowing the stuffing to absorb the savory juices from the meat. The result is a succulent turkey with a rich, sweet, and savory couscous filling that adds a delicious twist to a traditional roast.

5 from 1 vote

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Prep Time 30 minutes mins

Cook Time 2 hours hrs 40 minutes mins

Total Time 3 hours hrs 10 minutes mins

Course Dinner

Cuisine international

Servings 8

Calories 670 kcal

Ingredients

  

• 1 cleaned Turkey approx. 8.8 lbs
• 4 Sweet potatoes
• 4 Celery stalks
• 2 Carrots
• 2 Cloves
• 3 Onions
• 2.2 lbs Medium wheat semolina
• 2 tbsp Honey
• 3 doses Saffron
• 3.5 oz Butter
• 1 organic Lemon
• 1.5 organic Oranges
• 5.3 oz Raisins
• 12 dried Apricots
• 2.8 oz Blanched almonds
• 2.1 oz Sliced almonds
• 1 bunch mixed herbs
• 1 tbsp Caraway seeds
• 1 tbsp Cumin seeds
• 1 tsp Ground cinnamon
• 3 Cinnamon sticks
• Salt
• Freshly ground Pepper

Instructions

 

• Soak the raisins and diced apricots in a bowl of warm water for 10 minutes. Put the semolina in a bowl with the zest and juice of the lemon and orange, the raisins, apricots, crushed almonds, and 2.8 oz of butter. Add 1 liter of salted boiling water and cook in the microwave, fluffing with a fork.
  
• Crush the cumin and caraway seeds with the ground cinnamon and a pinch of fleur de sel. Mix into the semolina with half of the chopped herbs.
  
• Peel and cut the celery and carrots into chunks. Peel the onions, cut 2 into pieces and stud the third with the cloves.
  
• Submerge the turkey in a large pot of cold salted and peppered water, add the celery, carrots, onions, the orange, cinnamon sticks, saffron, 1 tablespoon of honey, and the remaining herbs. Bring to a boil, cover, and simmer for 30 minutes.
  
• Drain the turkey, reserving the broth with the aromatic garnish. Season the inside with salt, pepper, and 0.7 oz of melted butter, and stuff it with the semolina. Tie it up. Keep the remaining semolina refrigerated.
  
• Place the turkey in a large roasting pan. Season with salt and pepper. Pour in 3 ladles of the poaching broth and its aromatic garnish. Start in a cold oven and bake for 15 minutes at 210°C (th.7). Lower to 170°C (th.5-6) and continue cooking for 2.5 hours, basting the turkey with its juices every 20 minutes and adding a bit of broth.
  
• Peel and cut the sweet potatoes into fries. Add them around the turkey, mix with the cooking juices, and cook for another 30 minutes. Brush the turkey with the remaining honey and sprinkle with sliced almonds. Finish cooking for 10 minutes.
  
• Wrap the turkey in aluminum foil to keep warm before carving. Deglaze the pan with a bit of broth, bring to a boil, and reduce while whisking. Reheat the remaining semolina in the microwave. Serve the turkey with its garnishes and the sauce on the side.
  

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Notes

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Keyword Couscous-Stuffed, Savory, Sweet, Sweet and Savory Couscous-Stuffed Turkey, Turkey

Sweet and Savory Couscous-Stuffed Turkey

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Savory Couscous

Discover Delicious Sweet and Savory Couscous-Stuffed Turkey