Roast turkey with apricot stuffing

Roast turkey with apricot stuffing

By
From
Cooking from the Heart
Serves
12
Photographer
Mark Roper

Ingredients

Quantity Ingredient
olive oil spray, for greasing
5kg turkey, cleaned
3 tablespoons olive oil
1/2 cup chicken stock
olive oil, for drizzling

Apricot stuffing

Quantity Ingredient
1/3 cup olive oil
1 brown onion, finely chopped
1 loaf sourdough bread, crusts removed, broken into small pieces and soaked in 1 cup water
1 bunch parsley, chopped
2 granny smith apples, grated and moisture squeezed out
1 egg
1 egg yolk
1 cup dried apricots, chopped

Method

  1. To make the stuffing, heat half the oil in a large heavy-based frying pan over medium heat. Add the onion and cook for 5 minutes, or until golden. Transfer to a large bowl.
  2. Squeeze the water from the sourdough and add to the bowl with the parsley, apricot, apple, egg, egg yolk and remaining oil. Season with sea salt and freshly ground black pepper and mix until the stuffing almost comes together.
  3. Preheat the oven to 200°C. Spray a large roasting pan and roasting rack with olive oil spray. Loosely fill the turkey cavity with as much stuffing that will comfortably fit inside. Use unwaxed string to tie the legs together (or put a skewer through the cavity to hold the stuffing in). Bring the string under the turkey, over the wings and back under the neck cavity. Brush each side of the turkey with the olive oil and season with salt and pepper.
  4. Place the turkey on the roasting rack, breast side up, in the roasting pan. Pour the stock into the pan. Cover the pan with baking paper, then tightly with foil. Roast for 1¼ hours. Remove the turkey from the oven every 30 minutes and baste with the pan juices for a further 2½ hours, securing the baking paper and foil tightly around the pan each time.
  5. Increase the oven temperature to 220°C. Roast the turkey, uncovered, for a further 30–45 minutes, or until the turkey is golden and just cooked through when tested with a skewer. Loosely cover with foil and set aside to rest for 15 minutes.
  6. Meanwhile, during the final roasting of the turkey, shape the remaining stuffing into balls. Drizzle lightly with oil and roast them with the turkey for 25–30 minutes, or until golden.
  7. Carve the turkey and serve with the stuffing balls.
Tags:
Jewish
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again