Roast turkey with pumpkin and pine nut stuffing

Roast turkey with pumpkin and pine nut stuffing

By
From
Meat
Serves
8
Photographer
Dean Cambray

This is a wonderful stuffing that is a bit savoury, a bit sweet, and a bit spicy. I like to put plenty of butter between the breast and skin, as it helps to keep the breast meat moist and adds lots of garlicky, herby flavour.

Ingredients

Quantity Ingredient
6.4kg turkey
1/4 cup olive oil
salt
freshly ground black pepper

Garlic and herb butter

Quantity Ingredient
300g softened butter
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 cup parsley, chopped
2 garlic cloves, finely chopped
2 tablespoons thyme, chopped

Stuffing

Quantity Ingredient
1kg diced roasted pumpkin, (choose Queensland blue or butternut, both of which stay quite firm when roasted)
1 small loaf sourdough, crusts removed and cut into 2 cm dice
2 eggs, lightly beaten
1/4 cup pine nuts
200g smoky bacon, cut into 1 cm dice
1/4 cup runny honey
1/4 cup parsley, chopped
1/4 cup sage, chopped
1/4 cup thyme leaves
1 tablespoon rosemary, chopped
1 teaspoon ground cinnamon
1 teaspoon ginger, ground or freshly grated
1 tablespoon salt
1 tablespoon freshly ground black pepper

Method

  1. Preheat the oven to 180ºC.
  2. To make the garlic and herb butter, place the butter in a mixing bowl with the other ingredients and use your fingers to scrunch everything together well. This is a great job to give to the kids.
  3. Hold the turkey firmly with one hand, and with the other, carefully insert your fingers under the skin that covers the breast meat. Gradually ease the skin away from each of the two breasts to form a gap, being very careful not to tear the skin. Take knobs of the butter and gently ease them into the gap, as far in as you can, until it covers most of the breasts. Now pull the skin gently forward over the turkey breast, so that all of the meat is covered.
  4. To make the stuffing, place all the ingredients in a large bowl and mix together well. Pack the stuffing into the turkey’s main cavity, filling it completely, but not too tightly. Any leftover stuffing can be baked in foil alongside the turkey.
  5. Use a long piece of butcher’s twine to tie the back legs to the parson’s nose. Place the turkey on a rack inside a large roasting tin and rub all over with olive oil. Season with salt and pepper and cover loosely with aluminium foil. Roast in the centre of the oven for 2 hours, or until cooked. After 1½ hours, remove the foil and baste the turkey. Continue basting every 10 minutes or so, until cooked. If your bird doesn’t have its own temperature gauge, and you don’t have a meat thermometer, insert a fork into the chicken’s cavity and lift the bird up. Tilt it downwards and if the juices run clear the bird is cooked; if they’re pink, then it needs more cooking.
  6. Transfer the cooked turkey to a hot dish and leave it to rest for 15 minutes in a warm spot. Use the pan juices to make Nanna’s gravy. Serve the turkey with all the trimmings.
Tags:
Meat
Adrian
Richardson
La
Luna
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