Date Added: 25 Oct 2009
Listed in: Turkey Recipes

Roast Turkey with Nut and Fruit Stuffing Ingredients

3.5 kg Turkey
1/2 cup each Brazil, pecan, almond or macadamia nuts
3 chopped spring onions
1/2 cup finely chopped dried apricots
grated rind and diced flesh one orange
2 cups breadcrumbs
2 tbsp chopped fresh herbs
salt and pepper to season

pan juices
4 tbsp flour
1 cup chicken or turkey stock
2 tbsp chopped fresh herbs

Roast Turkey with Nut and Fruit Stuffing Cooking Instructions

1. Defrost the turkey following the instruction on the packet. Do not under estimate the time required. Always defrost the turkey in the fridge, not on the bench as this is a great way to catch bugs - especially in summer.
2. Remove the giblets and neck and use these for making stock with 2 cups water and a stalk of celery and half an onion if you like. Wash the turkey cavity out well and wipe well with a paper towel.
3. Toast all the nuts in a 180oC oven for 10-12 minutes until the nuts are golden. Allow to cool and then chop roughly.
4. In a bowl mix together the nuts, spring onion, apricots, orange rind and flesh, breadcrumbs and herbs. Season well with pepper and salt.
5. Spoon the stuffing into the turkey cavity. Tie the turkey legs together with string or cotton. Tuck the wings underneath.
6. Place the turkey in a roasting bag and place into a baking dish.
7. Roast the turkey following the instructions on the back of the Tegel Turkey packet.
8. When cooked remove the turkey from the pan and allow to stand for 20 minutes, while preparing the gravy.
9. Strain off any pan juices into a jug and allow the fat and juice to separate out. Return about 4 tblsp of the fat to the pan and discard the remaining fat.
10. Add the flour to the pan and cook over a low heat for 2-3 minutes until frothy. Measure the reserved pan juices and make up to 1 ½ cups with the stock. Stir into the pan with the fresh herbs and simmer until thickened. Season with pepper and salt if wished.

Carve the turkey and serve with spoonfuls of stuffing and the gravy.

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