Roast Turkey, Apple and Bacon Stuffing with Fontina and Port Sauce

Prep time 20 min       Cook time 6 hours       Serves 8


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1 Butterball turkey, about 5 kg (Cook without defrosting)3 tbsp. olive oil3 tbsp. Les Sœurs en Vrac maple pepper & chipotle spice blend3 cups chicken broth

Roasted stuffing:

2 cups Première Moisson fig bread, diced2 apples, peeled and diced6 slices cooked bacon, coarsely chopped1 small yellow onion, chopped½ cup milk2 eggs, beaten200 gr. Fontina cheese from Fromagerie St-Benoît-du-Lac from Fromages CDA, diced

Port sauce:

2 cups Cabral Caracter Reserva Especial port wine2 tbsp. fresh thyme1 cup Demi-glace1 cup15% cooking cream

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  1. Preheat the oven to 350ºF

  2. Place the frozen turkey on a rack in a roasting pan and brush it with olive oil.
  3. Sprinkle the maple pepper and chipotle spice blend on top.
  4. Pour chicken broth into the bottom of the roasting pan and place it in the oven for 4 hours, basting the turkey regularly with the cooking juice.
  5. Add more broth as needed.
  6. Insert a cooking thermometer into the upper part of one of the legs without touching the bone.
  7. Continue cooking until it reaches an internal temperature of 85°C (185 °F), approximately 60 minutes.
  8. While the turkey is cooking, prepare the stuffing.
  9. In a large bowl, combine all the ingredients for the stuffing except the grated cheese.
  10. Transfer to a rectangular baking pan, cover and refrigerate.
  11. Bring the port wine and fresh thyme to a boil in a medium saucepan.
  12. Reduce by half.
  13. Add the remaining sauce ingredients.
  14. Add salt and pepper to taste.
  15. Keep warm.
  16. Once the turkey is cooked, take it out of the oven and cover it to keep it warm.
  17. Turn the oven up to 400ºF and bake the stuffing for 10 minutes.
  18. Sprinkle cheese on top and bake for another 10 minutes.
  19. Place the turkey on a large serving platter with stuffing and serve with the port sauce.

  20. Photographer: @Natercia:

    Chief Stylist: @SoniaLizotte:

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