From All Corked Up: Wine Club Members November Recipe

I didn’t know that being a Wine Club Member at All Corked Up also included a recipe every month.  That’s pretty cool.  Owner David Schutz shared this one with our readers.
Chef / Restaurateur Chef PaulPrudhomme
Makes 8 servings
When we were working on this recipe,everyone who tasted it raved about how tender and delicious it is. It’s alsoincredibly easy to prepare, and it makes a very nice presentation.
Stuffed Turkey Roast
1 (2 pound) turkey roast, all skin, visible fat, andthe pop-up timer (if your roast has one) removed
2 tablespoons Chef Paul Prudhomme’s Poultry Magic
1 cup chopped onions
1/2 cup chopped green bell peppers
1/2 cup chopped celery
1 cup apple juice
1 1/2 cups defatted chicken stock, in all
1/4 cup nonfat mayonnaise
In the top of the roast, cut8 to 10 slits, 1 inch wide and about ¾ of the way through.  Sprinkle all the surfaces of the roastwith 1 tablespoon of Poultry Magic and rub it in well.  Preheat the oven to 225°.  Preheat a 12-inch skillet, preferablynonstick, over high heat to 350°, about 4 minutes.  Add the onions, bell peppers, celery, and the remaining 1tablespoon Poultry Magic.  Cook,scraping the bottom of the skillet occasionally, until the vegetables start tobrown, about 5 to 6 minutes.  Addthe apple juice and cook until most of the liquid evaporates, about 10minutes.  Transfer the ingredientsfrom the skillet to a blender or food processor and purée until smooth, removethe puréed mixture to a plate, and cool about 2 to 3 minutes.  
Put 1 tablespoon of thepuréed mixture into each of the slits in the roast.  Spread 1 tablespoon of the mixture evenly on top of the roast,and place the remaining mixture in the center of a 9 x 12-inch roastingpan.  Place the roast directly ontop of the purée, and roast for 1 hour. Add 1 cup of the stock to the pan and roast until tender and goldenbrown, about 30 minutes more.  Tomake a rich-tasting, healthful gravy, remove the roast to a platter and add theremaining stock to the pan.  Placethe pan over high heat and scrape the bottom to clear it of all brown bits.  Bring to a boil and transfer 1 cup ofthe liquid to a blender.  Add themayonnaise and blend completely. Turn off the heat and whisk the blended mixture into the liquid in thepan.  To serve, carve the roast anddrizzle some of the gravy over each portion.  Pass the rest of the gravy-it’s great with potatoes, rice orbiscuits. 

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