Name: Roast turkey with stuffing
Prep time: 30 min
Cook time: 160 min
Total time: 190 min
Yield: 8
Ingredients: 2 teaspoon olive oil, plus 2 tablespoons extra; 4 rashers rindless bacon, chopped; 1 large onion, finely chopped; 2 garlic cloves, crushed; 2 tablespoon thyme leaves; 500 gram pork mince; 3 cup fresh breadcrumbs; 1 1/2 cup chopped dried fruit medley; 1 cup toasted macadamias, roughly chopped; 1 egg, lightly beaten; 4 kilogram turkey, washed, dried

Ingredients

2 teaspoon olive oil, plus 2 tablespoons extra

4 rashers rindless bacon, chopped

1 large onion, finely chopped

2 garlic cloves, crushed

2 tablespoon thyme leaves

500 gram pork mince

3 cup fresh breadcrumbs

1 1/2 cup chopped dried fruit medley

1 cup toasted macadamias, roughly chopped

1 egg, lightly beaten

4 kilogram turkey, washed, dried

Method

1.Preheat oven to moderate. 180°C.

2.Heat oil in a frying pan on high. Saute bacon for 2-3 minutes. Add onion and garlic. Saute for a further 3-4 minutes, until softened. Stir in thyme. Transfer to a bowl and cool.

3.Mix mince, breadcrumbs, fruit, nuts and egg into bacon mixture until combined. Season.

4.Using fingers, carefully separate skin from breast and thighs of turkey and push stuffing under skin. Rub turkey with extra oil. Season. Place on a rack, breast side up, in a baking dish.

5.Bake for 2 1/2 hours (allow 20 minutes per 500g), basting occasionally, until juices run clear when tested with a skewer. Cover loosely with foil if skin becomes too brown. Transfer to a plate and rest, covered loosely with foil. Discard all except 1/4 cup pan juices for gravy (see tip). Serve turkey with gravy.

To make gravy, place baking dish on stove top with pan juices. Add 2 tablespoons plain flour, stirring on medium heat until bubbling. Gradually mix in 1 cup chicken stock and 1/2 cup port, stirring until mixture boils and thickens. Season and simmer for 3 minutes.
Note

Woman's Weekly Food

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Ingredients

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