Turkey with Black Truffle Stuffing
TruffleHunter
12
30 minutes
361
Modern British
Dinner
White-Meat
Elevate your festive cooking with this Turkey with Black Truffle Stuffing, a luxurious twist on a classic roast that’s perfect for Christmas, Thanksgiving or any special occasion.
Tender turkey is enriched with a savoury stuffing made from mushrooms, herbs and generous slices of Black Truffle, creating a beautifully aromatic centrepiece with deep, earthy flavour in every bite. As the bird roasts, the truffle‑infused stuffing gently bastes the meat from beneath the skin, ensuring a succulent, flavour‑packed result that feels effortlessly gourmet.
Simple to prepare yet undeniably impressive, this premium truffle turkey recipe brings restaurant‑quality elegance to your holiday table. Serve it with your favourite seasonal sides for a show‑stopping feast that celebrates rich flavour, comfort and true festive indulgence.
Cooking time will be determined by the size of the Turkey at 20 minutes per kg + 20 minutes
Ingredients
- 1 large free range turkey
- 250g button mushrooms, finely chopped
- 100g bread, stale or slightly toasted - chopped finely
- 4 garlic cloves, finely chopped
- 2 banana shallots, finely diced
- 3 tbsp parsley, flat leaf, chopped
- 1 tbsp dried thyme
- 200ml good chicken stock
- 2 tsp olive oil
- 12-15 TruffleHunter Black Truffle Slices
- 1 tsp TruffleHunter Black Truffle Oil
Directions
Start by preparing the stuffing. Gently cook the shallots in 2tsp of olive oil on a low heat with the lid on for about 5 minutes until they are translucent. Add the garlic, increase the heat to medium, cook for a further 2 minutes
Maintaining the medium heat add the mushrooms and cook until most of the liquid has evaporated
Add the chopped bread, parsley, thyme, TruffleHunter Preserved Black Truffle Slices and TruffleHunter Black Truffle Oil. Mix the ingredients well and remove from the heat
Add the chicken stock a little at a time. The mixture should not be stodgy but equally not saturated. You are aiming for a paste-like texture
For the turkey, starting at the neck end, with your hand between the skin and the breast meat begin to create a cavity. The skin is flexible and will stretch – be careful not to split the skin
Once the cavity between the breast meat and the skin is complete begin to stuff your bird with the stuffing paste
Smooth the stuffing under the bird’s skin with your hand over the top of the skin from the neck to the back – do your best not to rip or tear the skin
Lay the turkey on a trivet of onion, carrot and celery and ok for 20 minutes for every 1kg of weight and another 20 minutes on top to finish
If the bird appears to be browning too quickly place a length of grease proof over the crown and cover the baking tray with foil
Once the turkey has finished cooking put the bird on to a cooling rack above a tray to catch any escaping liquids – these are great for your sauce
After 5 – 10 minutes place your bird on a chopping board and get ready to carve
