Roast Turkey With Prosciutto-Wrapped Stuffing Balls

• None None FOR THE SAUSAGE AND HERB STUFFING
• 1 tbsp olive oil
• 2 medium onions, finely chopped
• 1 large leek, thinly sliced
• 4 cloves garlic, crushed
• 1 2/3 lbs pork sausages, casings removed
• 1/3 cup finely chopped fresh flat-leaf parsley
• 2 tbsp finely chopped fresh thyme
• 3 cups stale breadcrumbs
• 8 slices prosciutto, halved lengthwise
• None None FOR THE TURKEY
• 1 None whole turkey (about 10 lbs)
• 1 piece muslin (36 x 20 inches )
• 6 tbsp (3/4 stick) butter, melted
• 2 cups chicken stock
• 2 tsp sea salt flakes
• None None FOR THE PORT GRAVY
• 1/4 cup flour
• 1/2 cup port
• 1 cup chicken stock

1. For the sausage and herb stuffing, heat the oil in a large skillet on medium heat. Cook the onion, leek and garlic, stirring, until soft. Cool for 10 mins. Mix the onion mixture, sausage meat, herbs and breadcrumbs in a large bowl. Season to taste. Reserve a third of the stuffing. Roll the remaining stuffing into 16 balls. Roll each ball in a piece of prosciutto. Place the balls on an oiled baking pan. Refrigerate until required.
2. Preheat the oven to 325u0b0F.
3. Fill the neck cavity with some of the reserved stuffing; secure the skin over the opening with skewers. Fill the large cavity with the remaining reserved stuffing. Tie the legs together with string; tuck the wing tips under the turkey.
4. Place the turkey on an oiled wire rack in a flameproof baking pan. Dip the muslin in the melted butter and fold the muslin over the turkey. This keeps the turkey moist while cooking. Pour stock into the pan. Cover loosely with foil.
5. Roast the turkey for 3 hours. Remove the foil and muslin from the turkey. Brush with pan juices and sprinkle with salt. Roast the turkey and stuffing balls, uncovered, for a further 30 mins or until browned and cooked through. Remove the turkey from the pan. Let stand, covered with foil, for 30 mins.
6. Pour the pan drippings into a bowl. Skim the fat from the top of the drippings and reserve 1/4 cup for the gravy. Skim the remaining fat from the drippings. Discard fat; measure 2 cups drippings.
7. For the port gravy, place the baking pan on medium heat with the reserved fat. Add the flour and cook, stirring, until flour is well browned. Remove from the heat. Stir in the port. Return to the heat and cook, stirring, until the mixture boils. Stir in measured drippings; cook, stirring, until the mixture boils and thickens. Add chicken stock as needed if gravy is too thick. Strain the gravy.
8. Serve turkey with stuffing balls and gravy.

olive oil, onions, garlic, pork sausages, parsley, thyme, stale breadcrumbs, turkey, turkey, butter, chicken stock, salt, gravy, flour, port, chicken stock

Taken from recipes-plus.com/api/v2.0/recipes/36068 (may not work)