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main course | on the grill | turkey

Fennel and Dried Blueberry Stuffing with Barbecued Turkey

Prep Time: 20 minutes Cooking Time: 60 minutes 6-8 servings


Products Included In Recipe

Ingredients

1 Granny's Young Whole Turkey
to taste salt, pepper, paprika
2 tbsp | 30 ml olive oil
1/2 cup | 125 ml white onion, peeled and halved
1 cup | 250 ml fennel (anise) bulb, fronds and root removed, then halved
1/2 tsp |2.5 ml sea salt
1/4 tsp | 1.25 ml fresh ground black pepper
1/2 tsp | 2.5 ml fresh parsley, chopped
6 cups | 1.5 L white and whole wheat bread, cubed (not too fresh)
1/4 cup | 65 ml shelled pumpkin seeds, toasted and coarsely chopped
1/4 cup | 65 ml dried blueberries, saskatoon berries, or cranberries
2 cups |65 ml chicken stock or turkey stock, homemade or low sodium
2 tbsp | 30 ml pan drippings from turkey

Directions

Charcoal Barbecue Method: Build up hot coals around a drip pan placed in the centre of the barbecue’s bottom section. Place turkey directly on the grill above the drip pan. Cover, open all vents and add extra coal as required.
Gas Barbecue Method: Roast the turkey in a shallow foil pan either on very low or indirect heat. The barbecue should remain covered during cooking. You can add wood chips to a smoking pan to get more flavourful results. Grilling should take about 1 hour per kg, or 20 minutes per pound of turkey. A meat thermometer should read 170°F (77°C) when the bird is done.
Fennel and Dried Blueberry Stuffing: Grease a foil loaf pan with olive oil or line it with parchment paper. Mix onion and fennel with 1 tbsp oil and grill until lightly brown. Let cool. Dice onion and fennel, then mix with all remaining ingredients except drippings. Place mixture into pan and barbecue for 1 hour. When turkey is done, drizzle pan drippings over stuffing and return to barbecue at low heat until ready to serve.

From the Chef: "I prefer simple seasoning when I roast a turkey. I wash the bird and then pat it dry inside and out with a paper towel. Then, I season the inner cavity, breast, back and legs with sea salt and freshly ground black pepper, sometimes adding paprika as well. I always cook stuffing separately, adding turkey drippings from the pan at the end."

Recipe courtesy of Chef Jason Wortzman
Copyright 2018 Granny's Poultry Cooperative (Manitoba) Ltd.,
All Rights Reserved

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