Roast Turkey with Stuffing
Serves 8
3.5kg turkey, thawed, giblets removed
1 large onion, quartered (optional)
parsley sprigs (optional)
olive oil
seasonings to taste
Stuffing:
500g sausage mince
1 cup fresh breadcrumbs
1 onion, chopped
2 rashers rindless bacon, chopped
1/2 cup almond or chestnut puree
2 tablespoons chopped fresh thyme
1 clove garlic, crushed
seasonings to taste
1. Allow turkey to come to room temperature. Wipe it dry inside and out with kitchen paper. Weigh to calculate cooking time – allow 20 minutes for every 500g. Transfer to a rack in a large baking dish.
2. Prepare Stuffing: Mix all ingredients in a bowl. Stuff turkey cavity, or form into sausage shapes, wrap in foil (see variation) and place around turkey in dish.
3. If you are not going to use stuffing in the turkey cavity, fill it with the onion and parsley.
4. Rub turkey skin with oil and seasonings. Bake in a moderate oven (180°C) for calculated cooking time (usually about 2 1/4 to 2 1/2 hours) or until juices run clear when a skewer is inserted into the thickest part of the breast. Allow to rest, covered, for 20 minutes before carving.
Variation: Wrap sausage stuffing shapes in plastic wrap and cook in the microwave oven on HIGH (100%) power for 5 minutes or until cooked through.