Bacon & Ham Beef Cheese Chicken Egg Fruit Fish Kumara & potato Lamb Lasagne & pasta Mince Noodles & rice Pork Sausage Turkey
Dessert Quick & easy Meals vegetarian Healthy Salad Slow cooker Seafood Recipe for kids Baking Side dishes & veges Finger Food Gluten Free Meal ideas Stir Fry Dairy Free Vegan Wheat Free Freezer friendly
American Asian Chinese French Greek Indian Italian Japanese Korean Mediterranean Mexican Middle Eastern Spanish Thai
Christmas Easter Breakfast Ideas Lunch Ideas Dinner Ideas Potluck Back to School Summer entertaining Bbq & picnic ideas Cocktail Party
MY COOKBOOK MY MEAL PLANNER MY SHOPPING LIST TIPS & TRICKS 
Roast Turkey with Apricot and Almond Stuffing
Golden roasted turkey covered in bacon and stuffed with a sweet apricot and almond chunky stuffing − just divine and a winner at the table this Christmas.
Makes 8-9
Prep Time 20 minutes
Cook Time See packet instructions
Intermediate
Ingredients
Stuffing:
2 Tbsp olive oil
2 Tbsp butter
1 large onion, chopped
3 cloves garlic, finely chopped
½ baguette loaf, cut into 1cm cubes
½ cup chopped dried apricots
½ cup slivered almonds
¼ cup freshly chopped parsley
1 Tbsp chopped fresh sage or 1/2 Tbsp dried
1 tsp finely grated orange zest
½ tsp cinnamon
2 eggs, lightly beaten
1 Tegel Turkey, thawed
8 rashers streaky bacon
sage leaves
1 cup dry white wine
1 cup chicken stock
NUTRITION INFORMATION: Average Quantity per Serving |
|---|
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
INGREDIENTS
Made with
Method
Step 1
To prepare the stuffing: Step 2
1. Heat the olive oil and butter in a frying pan. Add the onion and garlic and sauté gently to soften the onion. Transfer to a mixing bowl. Add remaining stuffing ingredients and mix well to bind. Step 3
2. Preheat the oven to 160°C. Remove the neck and giblet packs from the turkey. Wipe the cavity and skin with paper towels. Step 4
3. Stuff the turkey cavity with the prepared stuffing. Tie the legs together and fold under the wing tips. Place the turkey onto a rack in a roasting pan. Lay the bacon rashers over the turkey and scatter over a few sage leaves. Pour the wine and chicken stock into the pan. Roast the turkey according to the instructions on the back of pack. When cooked the juices will run clear when a skewer is inserted into the thickest part of the leg. Step 5
Once the turkey is cooked, remove it from the oven and transfer to a serving platter. Cover loosely with foil and rest for 10 minutes before carving. Serve with gravy made from the pan juices. Tips
What do I need?
Select All
1
Stuffing:
2
2 Tbsp olive oil
3
2 Tbsp butter
4
1 large onion, chopped
5
3 cloves garlic, finely chopped
6
½ baguette loaf, cut into 1cm cubes
7
½ cup chopped dried apricots
8
½ cup slivered almonds
9
¼ cup freshly chopped parsley
10
1 Tbsp chopped fresh sage or 1/2 Tbsp dried
11
1 tsp finely grated orange zest
12
½ tsp cinnamon
13
2 eggs, lightly beaten
14
1 Tegel Turkey, thawed
15
8 rashers streaky bacon
16
sage leaves
17
1 cup dry white wine
18
1 cup chicken stock
Add To Shopping List
Watch How To Video
Add To Shopping List
Add To Meal Planner
MY LISTS
CREATE NEW
Save to List
Save to Plan
Cancel
390371:390371
You might also like
Cook Time 30 minutes
Easy
Roast Pumpkin, Chickpea and Feta Salad
Roast Pumpkin, Chickpea and Feta Salad
