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Nut Stuffing, Dried Fruit and Le Dounier

Nut Stuffing, Dried Fruit and Le Dounier


12 portions

Ingredients

  • 1.5 L (6 cups) country bread, cut in 1 cm (1/2 in) cubes
  • 125 ml (1/2 cup) butter
  • 1 large onion, chopped
  • 250 ml (1 cup) dried apricots, coarsely chopped
  • 250 ml (1 cup) dried dates, coarsely chopped
  • 250 ml (1 cup) Thompson raisins
  • 250 ml (1 cup) golden raisins
  • 250 ml (1 cup) Cortland apples, diced
  • 250 ml (1 cup) walnuts, coarsely chopped
  • 1 branch fresh rosemary
  • Salt and freshly ground pepper
  • 375 ml (1 1/2 cup) of Le Douanier, diced
  • 125 ml (1/2 cup) apple sauce
  • 60 to 125 ml (1/4 to 1/2 cup) chicken stock
  • 1 fresh or frozen turkey, 4 to 6 kg (8 to 12 lbs), thawed
  • 45 ml (3 tbsp.) butter

Preparation

Tip: once a step is done, you can click on it to cross it out and go to the next one.

  • Spread bread cubes on a 8 cm x 25 cm (15 in x 10 in) baking sheet. Dry in an oven preheated to 325°F (160°C) for 10 to 15 minutes (turn bread cubes over twice).
  • In a large saucepan, melt 125 ml (1/2 cup) butter on medium. Add onion, apricots, dates, raisins, apples and cook while stirring for about 5 minutes or until everything is tender. Remove the saucepan from the heat. Add walnuts, fresh rosemary, salt and freshly ground pepper.
  • In a large bowl, put the dry bread cubes. Add the walnut and dried fruit preparation, half the Le Douanier, apple sauce and enough chicken stock to moisten the bread. Mix gently.
  • Remove giblets and neck from the turkey. Rinse the inside and outside of the turkey with cold water. Sponge dry with paper towel. Salt the cavity, if desired. Use a spoon to fill the central cavity with the Le Douanier stuffing, without packing too tight because it expands and could overflow (don’t stuff the turkey until just before putting it in the oven). Place the remainder of the stuffing in an a baking dish, cover and refrigerate. Cook the remainder of the stuffing in the oven, covered, at the same time as the turkey for the last 40 to 45 last minutes or until it is hot.
  • Close the opening of the cavity with skewers. Fold back the skin of the neck on the back and hold with one skewer. Tie the legs together with string. Fold the wings under the back and attach them with skewers. Place the turkey, breast up, on a grid in a shallow roasting pan and brush it with 45 ml (3 tbsp.) butter.
  • Insert a thermometer into the fleshiest part of the thigh (without touching the bone). Loosely cover the turkey with aluminum foil. Cook in a preheated oven at 325°F (160°C) for 3 to 3 1/2 hours or until the thermometer reads 180°F (82°C) to 185°F (85°C) and clear juices run out of the turkey when pricked with a fork. After 2 to 2 1/4 hours of cooking, cut the string holding the legs so that they cook evenly. Remove the aluminum foil 30 to 45 minutes before the end of cooking.
  • Remove the turkey from the oven. Use a spoon to remove the stuffing and place it in a baking dish. Add the remainder of the Le Douanier to the stuffing and melt in the oven. Loosely cover the turkey with aluminum foil. Let it rest 15 to 20 minutes. Use a very sharp knife to carve the turkey. Serve with Le Douanier, dried fruit and nut stuffing.

Suggestion

  • For a more distinct and pronounced flavour, try this recipe with a mild blue cheese such as Le Rassembleu.

You can use these cheeses for this recipe

Accompaniments

Fruity and medium-bodied

These medium-bodied wines have a more intense colour, a rich nose dominated by fruit aromas and present but subtle tannins.

See wines