Roast turkey with fruit and nut stuffing

Recipe from: 6/10/1998 12:00:00 AM

Ingredients 23
Servings 10
Time 20 minutes plus cooling time

Ingredients

  • 150
    ml
    butter, melted
  • 5
    ml
    coarse salt
  • milled pepper
  • 15
    ml
    chopped fresh rosemary
  • 250
    ml
    dry vermouth
  • 4
    kg
    turkey
  • FRUIT AND NUT STUFFING
  • 18
    prunes, stoned and chopped
  • 100
    ml
    seedless raisins
  • 12
    dried apricots, chopped
  • 100
    ml
    brandy
  • 15
    ml
    olive oil
  • 3
    onions, chopped
  • 2
    celery stalks, chopped
  • 3
    apples, peeled, cored and diced
  • 150
    g
    toasted pine nuts
  • 150
    g
    hazelnuts, chopped
  • 5
    ml
    ground ginger
  • 5
    ml
    ground cinnamon
  • 5
    ml
    salt
  • 5
    ml
    milled pepper
  • 2
    eggs, beaten
  • 150
    g
    frozen cranberries, defrosted
 

Method

4 hours
 
Preheat oven to 200 ºC. Combine butter, salt, pepper, rosemary and vermouth and rub onto turkey skin. STUFFING: Combine dried fruit and brandy. Cover and leave overnight. Heat oil in a frying pan and sauté onions and celery until golden. Place onion mixture in large bowl, add dried fruit and remaining ingredients. Mix well. Fill turkey cavity with stuffing and place bird on a rack in a roasting pan. Roast for 30 minutes, then cover with foil. Reduce temperature to 160 ºC and cook for 3 to 3 1/2 hours, basting every 30 minutes with butter mixture. Turkey is cooked when juices run clear from breast when pierced with a skewer and leg moves easily when manipulated. Serve with gravy, roast potatoes or sweet potatoes, glazed onions and cranberry relish.
 

Read more on: poultry  |  roast
 

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