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Roast turkey with two stuffings

Roast turkey with two stuffings

Roast Turkey with Two Stuffings

Serves 8-10

Sausage meat stuffing:

300g Salumeria Fontana Sicilian pork and fennel sausages , skins removed
2 Tbsp Sabato pronto rosso

Place sausage meat and pronto rosso in a bowl and mix well to combine. Refrigerate until ready to use.

Pesto risotto stuffing:

2 Tbsp extra virgin olive oil (EVO)
1 onion, peeled and finely diced
3 cloves garlic, crushed
1 cup Ferron carnaroli rice
2 cups Sabato chicken stock , simmering
¼ cup Sabato pesto
3 Tbsp fresh Italian flat leaf parsley, chopped

Heat olive oil in a heavy based saucepan, add onion and cook over a medium heat until softened but not browned. Add the garlic and rice and stir over heat for 2 minutes to toast but not brown. Stir in the stock, cover pan and simmer for 15 minutes.

When the rice is almost al dente (it needs to be slightly undercooked, as it will continue to cook during roasting time), remove from the heat. Stir well to release the natural starches, which make the risotto creamy. Stir in the pesto and parsley and season well. Set aside to cool completely.


5kg turkey, washed and dried inside and out with paper towels
2 cups Sabato chicken stock
2 Tbsp extra virgin olive oil (EVO)
Sea salt and freshly ground black pepper

Preheat oven to 180°C.

Spoon the sausage stuffing into the neck end of the turkey, covering with the neck flap. Spoon the cold risotto into the body cavity. Massage the bird to mould stuffing to original shape of turkey. Tie the legs together with string to secure.

Place turkey in a roasting pan and pour stock into pan. Rub turkey skin with oil and season with salt and pepper. Cover roasting pan with a large sheet of foil and seal edges.

Roast for 1½ hours then remove foil. Roast for another 1½–2 hours, basting regularly with pan juices.

The turkey should be golden brown and the legs will become quite loose when completely cooked. Remove turkey to rest for 15 minutes, loosely covered with foil, before carving.


2-3 Tbsp Girolomoni organic '00' flour
1 cup Sabato chicken stock
Sea salt and freshly ground black pepper

Pour off all but 3 tablespoons of the fat in the roasting pan. Stir in 2-3 tablespoons of flour. Whisk over heat to brown the flour. Whisk in all the pan juices and the stock.

Simmer until the flour has thickened and the gravy is smooth. Adjust seasoning to taste.

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  • Ferron Carnaroli Rice

    Ferron Carnaroli Rice

    Carnaroli rice is grown to organic principals and is artisan-milled outside of Verona, it has a larger and longer grain. It contributes a beautiful nutty flavour to any dish.

    Traditionally used for making easy and delicious risotto every time, see the back of the pack for the no-stir cooking method.

    Dairy and Gluten-free. Suitable for vegetarians and vegans.

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  • Girolomoni Organic '00' Flour

    Girolomoni Organic '00' Flour

    Finely milled high grade, soft wheat flour, from organically grown Italian wheat. '00' flour has a higher gluten content and fine texture which is perfect for pasta - especially pasta dough for filled pasta where a smooth delicate texture is required.

    The Italians swear by it for cake and biscuit making. We recommend using it in recipes that call for all purpose flour.

    Perfect for pasta, pizza, bread and baking.

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  • Sabato Pesto

    Sabato Pesto

    This is genuine sweet basil pesto with Pecorino and Parmigiano cheeses, pine nuts and cashews. It is wonderfully fresh tasting. Add to any of our short Rustichella pastas such as Casareccia, Fusilli or Farfalloni.

    Also available in a 180g jar and 650g jar.

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  • Sabato Pronto Rosso

    Sabato Pronto Rosso

    A silky concentrated blend of sundried tomatoes, basil, garlic and chilli. Rich and lively, it will add flavour to any dish. Add a tablespoon to your favourite pasta sauce or pizza or as a boost to any braise. No preservatives. Dairy-free.

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  • Salvagno Organic Evo

    Salvagno Organic Extra Virgin Olive Oil

    From Verona in Italy. ‘Diploma di Gran Menzione’ Leone D’Oro dei Mastri Oleari. Bright and grassy with hints of almond, it is perfect with fish, salads and chicken.

    Also available in a 1L bottle.

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  • Foundation Chicken Stock

    Foundation Chicken Stock

    This versatile, lightly gelled chicken stock is made with the best natural fresh ingredients from New Zealand. Foundation chicken stock has great clarity and a delicate flavour, providing the high quality taste and consistency professional chef’s demand in the comfort of your home. 

    Ingredients: New Zealand chicken bones, spring water, fresh onions, carrots, celery, herbs and spices.

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    Available in-store only

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