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  1. Home
  2. thanksgiving recipes

Roast turkey with fruit & pine nut stuffing

When creating memories nothing brings a table of people together better than a beautifully cooked roast turkey. - by Chantal Walsh
  • 19 Feb 2016
Roast turkey with fruit & pine nut stuffing
Cook: 270 Minutes - medium - Serves 10 - egg-free
Proudly supported by
When creating memories nothing brings a table of people together better than a beautifully cooked roast turkey.

Ingredients

5 kg whole turkey

¼ cup olive oil

Roast vegetables and steamed greens, to serve

Fruit & pine nut stuffing

50 g butter, chopped

1 onion, finely chopped

2 cloves garlic, crushed

2 small stalks celery, finely chopped

4 bacon rashers, trimmed, finely chopped

8 slices white bread, torn 
into small pieces

¼ cup finely chopped fresh parsley

2 tbsp finely chopped fresh thyme

½ cup dried fruit medley mix

⅓ cup pine nuts, toasted

Salt and pepper, to taste

Gravy

Pan juices, reserved from cooking turkey

¼ cup plain flour

Method

  1. To make stuffing, melt butter in a large, deep frying pan over a medium heat. Add onion, garlic, celery and bacon. Cook, stirring occasionally, until soft. Stir in remaining ingredients. Remove from heat.
  2. Remove and discard neck from turkey. Rinse turkey under cold water. Pat dry inside and out with absorbent kitchen paper. Spoon stuffing into body cavity. Tuck wings underneath. Secure crossed legs with unwaxed kitchen string.
  3. Place turkey, breast-side up, in an extra large, flameproof roasting pan. Brush oil all over turkey. Season with salt and pepper. Cover pan 
with greased foil.
  4. Cook in a moderate oven (180C) for 3 hours. Remove from oven. Remove foil and pierce skin all over with a skewer. Return to oven. Cook 
for a further 45 minutes, or until juices run clear when a skewer is inserted into the thickest part of the thigh. Transfer turkey to a large plate. Rest, covered with foil.
  5. To make gravy, place roasting pan containing pan juices on stove top over a medium heat. Sprinkle over flour. Stir for about 1 minute, or until bubbling and lightly browned. Gradually whisk in stock until smooth. Bring to boil. Simmer, stirring occasionally, for about 10 minutes, or until thickened. Season with pepper. Strain into a jug.
  6. Serve turkey with gravy, roast vegetables and steamed greens.
  • thanksgiving recipes
  • traditional christmas roasts
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