Stuffed roast turkey
|1||onion — finely chopped|
|2||garlic — cloves, crushed|
|6||fresh sage — shredded|
|1||apples — peeled and chopped|
|50 g||walnuts — chopped|
|50 g||dried cranberries|
|500 g||pork mince — (or pork sausages)|
|oil — for frying|
|1||onion — quartered|
|2||celery stalks — roughly chopped|
|2||carrots — chopped|
|2||leeks — roughly chopped|
|sea salt and freshly ground black pepper|
|125 g||bacon — streaky|
For the stuffing
Heat a little oil in a frying pan and gently sauté onions, garlic and sage for a few minutes until softened. Remove pan from heat, allow to cool and add the rest of the stuffing ingredients. Mix well together and season with salt and pepper. Set aside.
For the turkey, preheat oven to 180 °C. Place the turkey onto a chopping board with the neck facing towards you. Using your fingers, gently lift the skin that’s covering the turkey’s breasts and spoon in some of the stuffing. (Be careful not to break the skin or the stuffing will leak out). Place the rest of the stuffing in the cavity of the bird and tie the legs together with some string. Weigh the turkey (once stuffed) and allow about 20 minutes cooking time per 500g.
Place onion, celery, carrots and leeks at the base of a roasting tray, and place turkey on top. Season with salt and ground pepper. Cover breasts and legs with streaky bacon to prevent them from drying out. Cover with foil and roast in a preheated oven for the calculated time or until juices runs clear from the thigh when pierced with a skewer. (Most turkeys come with a thermometer that pops out when ready). Allow to rest for 15 minutes before carving.
Serve with roast potatoes, Brussels sprouts and gravy.
Recipe reprinted with permission of Source Food.