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Made in Canada
Alexis de Portneuf offers consumers a variety of high-quality products manufactured in Canada, using milk from Canadian farms. We make no compromise on taste and quality to bring Canadian families cheese at its best.

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Meatball Stuffed Turkey with creamy Brie
  • Prep
    30 mins
  • Total
    4h 30 mins
  • Serving
    6

Meatball-Stuffed Turkey with creamy Brie cheese sauce

Ingredients

Turkey

  • 1 lb (500 g) mild Italian sausage meat
  • 1 to 2 yellow onions, quartered
  • 4 garlic cloves, chopped
  • 4 dried apricots, cut in 4
  • 1 cup (250 mL) bread loaf, diced into pieces
  • 3 sprigs rosemary
  • 3 tbsp (45 mL) vegetable oil
  • Whole turkey, 5 kg
  • Vegetable oil
  • 3 cups (750 mL) chicken broth
  • Salt and pepper


Brie cheese sauce

  • 1 tbsp (15 mL) butter
  • 1 shallot, minced
  • 1 tbsp (15 mL) flour
  • 1 cup (250 mL) chicken broth
  • 1 cup (250 mL) 15% country-style cream
  • 1 sprig rosemary
  • 200 g Alexis de Portneuf Le Brie D'Alexis, rind removed and diced
  • Salt and pepper

Directions

Stuffed Turkey
Preheat the oven to 425°F.

Shape the sausage meat into balls the size of large marbles (approximately 30 balls). In a bowl, add the onions, garlic, apricots, bread and rosemary. Drizzle with olive oil and mix slowly. Transfer this mixture and the sausage balls onto a baking sheet and bake for 25 minutes, stirring half-way through the cooking time.

While the meat is cooking, dry the turkey cavity and its skin. Season the inside generously with salt and pepper and using a brush, baste and season the skin.

Lower the oven heat to 325 °F.

Stuff the turkey with the meat and firmly tie-up the wings and legs together. Place the turkey in a large roasting pan with a grill, pour the broth into it and put in the oven. Cook for 2 hours and 30 minutes, regularly basting the skin of the turkey with oil, and later on with the broth from the turkey.

After 2 and a half hours of cooking, increase the oven’s heat to 375°F and finish cooking for 40 minutes while basting regularly. Let the turkey to stand for 30 minutes before serving.

Creamy Brie Cheese Sauce
In a small pan, melt the butter over low heat and cook the shallot in the butter for one minute. Add the flour and cook for another minute, while stirring with a wooden spoon. Add the liquids, the rosemary branch and increase to heat to medium. Cook for 7-8 minutes while stirring regularly. Once the sauce is thickened, remove from heat and incorporate the cheese little by little. Season to taste, remove the rosemary branch and serve immediately. 
 

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