Name: Roast turkey with fruit and nut stuffing
Prep time: 20 min
Cook time: 240 min
Total time: 260 min
Yield: 10 servings
Cuisine: Cooking Method
Ingredients: 150.00 ml butter melted; 5.00 ml sea salt; freshly ground black pepper; 15.00 ml fresh rosemary chopped; 250.00 ml vermouth dry; 4.00 kg turkey; 18 prunes pitted and chopped; 100 ml raisins seedless; 12 apricots dried, chopped; 100 ml brandy; 15 ml fresh chillies 573; 3 onion chopped; 2 celery stalks chopped; 3 apples peeled, cored and diced; 150 g pine nuts toasted; 150 g hazelnuts chopped; 5 ml ginger ground; 5 ml cinnamon ground; 5 ml salt; 5 ml freshly ground black pepper; 2 eggs beaten; 150 g cranberries frozen, defrosted

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Ingredients (22)

150.00 ml	butter — melted
5.00 ml	sea salt
	freshly ground black pepper
15.00 ml	fresh rosemary — chopped
250.00 ml	vermouth — dry
4.00 kg	turkey

FRUIT AND NUT STUFFING

18	prunes — pitted and chopped
100 ml	raisins — seedless
12	apricots — dried, chopped
100 ml	brandy
15 ml	fresh chillies — 573
3	onion — chopped
2	celery stalks — chopped
3	apples — peeled, cored and diced
150 g	pine nuts — toasted
150 g	hazelnuts — chopped
5 ml	ginger — ground
5 ml	cinnamon — ground
5 ml	salt
5 ml	freshly ground black pepper
2	eggs — beaten
150 g	cranberries — frozen, defrosted

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Method:

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.