Halal Turkey And Stuffing Bake Recipe

Fusion cuisine

Halal Turkey and Stuffing Bake recipe

About this recipe

A comforting dinner featuring crunchy stuffing balls paired with a creamy turkey and gravy sauce, perfect for using up leftovers while adhering to halal dietary guidelines.

Ingredients

  • Pack Tray Of 30 Medium Free Range Eggs
  • 200G Daylesford Organic Unsalted Butter
  • 60G Terre Exotique Cheeselovers Pepper, 60G
  • 1 L Itsu Sesame Chicken Broth For Noodles For 4
  • 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
  • - Organic Dried Rosemary Hatton Hill Organic
  • - Oxo Chicken Stock Cubes
  • - Tropical Sun Mashed Potato
  • 15 Kg Caputo Red Strong Flour, 15Kg
  • 60G Mill & Mortar Organic Salt Of Hearts, 60G
  • - Forest Whole Foods Ltd Organic White Breadcrumbs

Instructions

  1. 1. Preheat your oven to 350°F (175°C) and grease a baking sheet.
  2. 2. In a large bowl, mix together 2 cups of mashed potatoes and 2 cups of breadcrumbs until well combined.
  3. 3. Add 1 egg to the mixture and mix thoroughly until the mixture holds together.
  4. 4. Using your hands, form the mixture into 1 1/2 to 2-inch balls and place them on the greased baking sheet.
  5. 5. Bake the stuffing balls in the preheated oven for 15-20 minutes, or until heated through and slightly crunchy on the outside.
  6. 6. While the stuffing balls are baking, prepare the turkey gravy sauce. Start by sifting together 5 tablespoons of flour, 1/2 teaspoon of salt, 1/4 teaspoon of pepper, and 1/2 teaspoon of dried rosemary in a small bowl.
  7. 7. In a medium saucepan, melt 5 tablespoons of butter over medium heat.
  8. 8. Gradually add the seasoned flour to the melted butter, one tablespoon at a time, whisking constantly to create a smooth roux.
  9. 9. Once the roux is bubbling and smooth, remove it from the heat and slowly whisk in 1 cup of chicken broth, a little at a time, ensuring it is well incorporated.
  10. 10. Stir in 1 cup of chicken stock and 1 cup of milk, then return the saucepan to the heat.
  11. 11. Bring the mixture to a slow boil, stirring constantly, until the sauce is thick and smooth.
  12. 12. Add 1 1/2 cups of cooked, shredded halal turkey to the sauce and heat through. Adjust the consistency with additional broth or milk if needed.
  13. 13. Serve the turkey and gravy sauce over the crunchy stuffing balls. Pair with a side of vegetables or a fresh green salad for a complete meal.