The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Seven ways to do dumplings

Dumplings may be bite-sized, but they pack a flavourful punch. Here are seven mouth-watering recipes, from Korean mandu to classic Chinese-style steamed dumplings.

Recipes with zucchini

Whether served raw with olive oil, grated with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.

Cornersmith Annandale opens

Marrickville favourite Cornersmith opens a combined cafe-corner store with an alfresco sensibility.

Best feta recipes

Feta's tang livens up all sorts of dishes, from beef shin rigatoni or blistered kale ribs to Greek-style roast lamb neck.

First look: Cirrus, Sydney

Ahead of opening Cirrus at Barangaroo, Brent Savage and Nick Hildebrandt talk us through their design inspirations and some of their favourite dishes.

Pickett's Deli & Rotisserie, Melbourne

Here’s Pickett’s inside running on the menu at Melbourne's new European-style eatery and wine bar Pickett's Deli & Rotisserie.

Shirni Parwana's masala carrot cake

"I'd love to make Shirni Parwana's masala carrot cake for our next birthday party. Would you ask for the recipe?" Emily Glass, Glynde, SA REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via  Facebook . Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Melbourne's best late-night bars

As the shutters come down in other Australian capitals, Melbourne's vibrant nightlife is just hitting it's stride. Michael Harden burns the midnight oil at the city's best late-night bars and diners.

Turkey with chestnut, rosemary and apple stuffing and cherry-cranberry preserve


Brining the turkey and layering it with pancetta keeps the meat succulent. The turkey we've used here is smaller than most and may need to be ordered ahead. You'll need to begin this recipe a day ahead.

You'll need

1 small turkey (about 4kg) 3 onions, cut into wedges 800 ml dry white wine 1.2 litres good-quality chicken stock 40 gm softened butter 18 slices flat pancetta 2 tbsp rosemary   Cherry-cranberry preserve 125 gm caster sugar 100 ml white wine vinegar 200 gm cherries, pitted 1 golden shallot, finely chopped 1 rosemary sprig, finely chopped 200 gm frozen cranberries, defrosted   Brine 250 gm rock salt 200 gm white sugar 1 tbsp black peppercorns 2 fresh bay leaves   Chestnut, rosemary and apple stuffing 60 gm butter, coarsely chopped 1 onion, finely chopped 2 garlic cloves, finely chopped 2 tbsp finely chopped rosemary 250 gm coarse fresh sourdough breadcrumbs 150 gm pork and fennel sausages, skins removed, meat coarsely crumbled 100 gm peeled cooked chestnuts, coarsely chopped (see note) 1 small green apple, finely chopped Finely grated rind of 1 lemon, juice of ½

Method

  • 01
  • For cherry-cranberry preserve, stir sugar and vinegar in a saucepan over medium heat until sugar dissolves, add cherries, shallot and rosemary and simmer until cherries begin to soften (6-7 minutes). Add cranberries, stir occasionally until thick (10-12 minutes), season to taste, set aside to cool, then refrigerate until required.
  • 02
  • For brine, combine ingredients and 8 litres water in a large saucepan over medium-high heat and bring to the boil, stirring to dissolve sugar. Reduce heat to medium, simmer for 5 minutes, then cool to room temperature, transfer to a non-reactive container and refrigerate to chill. Submerge turkey in brine and refrigerate to lightly cure (24 hours). Before roasting, drain turkey, pat dry with absorbent paper inside and out and bring to room temperature (1-2 hours).
  • 03
  • Preheat oven to 180C. For chestnut, rosemary and apple stuffing, melt butter in a large saucepan over low-medium heat, add onion and garlic and stir occasionally until tender (8-10 minutes). Add rosemary, stir to combine, transfer to a large bowl and set aside to cool. Add remaining ingredients, season to taste and stir to combine.
  • 04
  • Spoon chestnut, rosemary and apple stuffing into turkey cavity, truss legs with kitchen string and place in a large roasting pan. Add onion, 400ml wine and 400ml stock to pan. Rub turkey with butter, layer pancetta slices over, cover breast with foil and roast, basting frequently, for 1¼ hours (if necessary, top up the pan with extra stock; reserve 500ml).
  • 05
  • Remove foil from turkey and roast until golden and juices run clear when thigh is pierced with a skewer (35-45 minutes). Transfer turkey and onion to a large platter, cover loosely with foil and set aside to rest (keep warm). Skim excess fat from pan, deglaze with remaining wine and stock, stir over medium heat until liquid is reduced to a thick sauce (10-15 minutes), season to taste and stir in rosemary. Serve with turkey, onions and cherry-cranberry preserve.

Note Peeled cooked chestnuts are available from select grocers and delicatessens.


At A Glance

  • Serves 8 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Twenty
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 8 people

Drink Suggestion

Full-bodied sangiovese.

Featured in

Dec 2012

You might also like...

Beef cheek recipes

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana

recipes

Piccata di vitello

Adana kofte

recipes

Roast lamb loin with couscous and pumpkin

Pork chops with fennel

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×