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Roast Turkey with Macadamia, Orange and Sage Stuffing

Serves 8

Ingredients

  • Stuffing
  • 80g Australian butter
  • 2 onions, chopped
  • 2 teaspoons finely chopped ginger
  • 100g roasted macadamia nuts, chopped
  • 125g chopped pitted prunes, chopped
  • 2 tablespoon chopped fresh sage
  • 2 tablespoons parsley, chopped
  • 1 3/4 cups fresh breadcrunbs
  • 3/4 cup dried bread crumbs
  • Turkey
  • 1 x 3kg turkey buffet
  • 100g Australian butter, extra
  • 2 teaspoons grated orange rind
  • roasted vegetables and steamed greens, for se
Download Recipe (PDF)

Method

  1. 1. To make the Stuffing, melt butter and saute onion and cook for 4 minutes or until transparent. Stir in remaining ingredients, mixing well.
  2. 2. Trim the excess skin and fat from the neck of the turkey, leaving a 10 cm piece. Dry the inside cavity of the turkey with paper towel. Fill cavity with stuffing, pull over skin and secure with toothpicks. Gently loosen breast skin using your fingertips and with the back of your hand, sliding under the flesh gently lifting the skin.
  3. 3. Combine extra butter and orange rind, rub half under the skin of the turkey and remainder over the outside skin. Place turkey in a baking dish, add 1 cup of water, cover loosely with foil and bake at 180º C for 1 1/2 hours. Remove foil and bake for a further 45 minutes or until golden. Stand for 15 minutes before carving.
  4. --**Note:
  5. **--To test whether the turkey is ready, insert a skewer into the thigh area. When the juices run clear, the turkey is cooked. Serve roast turkey with roasted vegetables and steamed greens.
  6. To make a simple gravy, drain excess fat from pan juices, simmer with 1 cup of chicken stock and 2 tablespoons of red currant jelly until reduced to a pouring consistency.
  7. --**Tip:
  8. **--A turkey buffet is a double turkey breast on the bone with legs and wings removed.  A 3kg turkey buffet will feed 6-8 people and cooks in less time than a whole turkey, gives a lot more meat and still looks impressive when brought to the table.

Nutritional Information

Nutrients per serve:
Energy (kj) 1785
Protein (g) 32
Fat, Total (g) 20
Carbohydrates (g) 29
Sodium (mg) 0
Calcium (mg) 76
Iron (mg) 0

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