Lift your Christmas dinner to all-new heights with modern takes on the feasting essentials
ROASTED TURKEY WITH PORT & CRAISIN STUFFING
Prep 30 mins + Resting | Cook 3 hours | Serves 8
4.5 kg whole turkey, trimmed
2 tbsps olive oil
2 cups water Gravy, to serve
PORT & CRAISIN STUFFING
15 g butter
3 rashers rindless bacon, chopped
1 onion, chopped
1 stalk celery, trimmed, diced
2 garlic cloves, crushed
½ cup port
2 tbsps chopped rosemary leaves
4 cups fresh breadcrumbs
½ cup craisins
½ cup frozen or fresh pitted cherries, chopped
1⁄3 cup finely chopped pistachios
2 tbsps chopped parsley
1. Preheat oven to moderate, 180 C.
2. Pat turkey dry with paper towel.
3. PORT & CRAISIN STUFFING In a frying pan, melt butter. Saute bacon, onion, celery and garlic 4 to 5 mins. Add port and rosemary. Cook 1 to 2 mins. Transfer to a large bowl. Cool. Season to taste. Mix in breadcrumbs, craisins, cherries, pistachio and parsley.
4. Press stuffing into turkey cavity. Secure open cavity with a skewer. Using kitchen string, tie legs together.
5. Place turkey on a wire rack in a large baking dish. Tuck wings under body. Brush all over with oil and season to taste. Pour water into dish. Cover with foil.
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