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Roast Turkey with Cranberry, Macadamia & Sage Stuffing

Roast Turkey with Cranberry, Macadamia & Sage Stuffing 1
Time
Prep: 5 minutes, Cook: 15 minutes
Contributed by
Team Goodness
Serves
12

'Tis the season for this tender, flavoursome roast turkey with Cranberry, Macadamia and Sage stuffing - perfect for Christmas dinner or simply Sunday roast!

  1. To make the stuffing, heat the oil in a large non-stick frying pan over medium heat. Add onions and garlic and cook 8–10 minutes until fragrant. Remove from the heat.
  2. In a large bowl, add the breadcrumbs, sage, cranberries, macadamias, orange rind, butter and cooked onion and garlic. Stir until well combined (you may need to use your hands!). Set aside.
  3. Preheat oven to 180ºC. 
  4. Rinse the turkey under running cold water. Pat dry inside and out with paper towels. Spoon stuffing into the cavity and secure with a skewer. Tuck wings underneath, tie legs together with kitchen string, then transfer to a large roasting pan.
  5. Brush the outside of the turkey with butter, sprinkle with salt and pepper and gently pour stock into the dish. Cover with lightly greased aluminium foil and roast for 1½ hours. Remove foil and roast for a further hour – 1½ hours, basting every 15 minutes with the stock, or until skin is golden and juices run clear when tested with a skewer.
  6. Remove the turkey from the dish; cover with foil. Stand in a warm place for at least 15 minutes before carving.
  7. Slice the turkey and serve with stuffing and gravy.

 

 

1 x 4.5kg Turkey
25g organic butter, melted
Salt & pepper
1 1/2 cups chicken stock

STUFFING

2 tbsp organic olive oil
2 brown onions, chopped
2 cloved garlic, diced
3 cups fresh breadcrumbs
¼ cup sage leaves, chopped
1 cup organic dried cranberries
1 cup macadamias, finely chopped
1 tbsp orange rind
50g organic butter, melted

SHORT DESCRIPTION

'Tis the season for this tender, flavoursome roast turkey with Cranberry, Macadamia and Sage stuffing - perfect for Christmas dinner or simply Sunday roast!

DESCRIPTION

  1. To make the stuffing, heat the oil in a large non-stick frying pan over medium heat. Add onions and garlic and cook 8–10 minutes until fragrant. Remove from the heat.
  2. In a large bowl, add the breadcrumbs, sage, cranberries, macadamias, orange rind, butter and cooked onion and garlic. Stir until well combined (you may need to use your hands!). Set aside.
  3. Preheat oven to 180ºC. 
  4. Rinse the turkey under running cold water. Pat dry inside and out with paper towels. Spoon stuffing into the cavity and secure with a skewer. Tuck wings underneath, tie legs together with kitchen string, then transfer to a large roasting pan.
  5. Brush the outside of the turkey with butter, sprinkle with salt and pepper and gently pour stock into the dish. Cover with lightly greased aluminium foil and roast for 1½ hours. Remove foil and roast for a further hour – 1½ hours, basting every 15 minutes with the stock, or until skin is golden and juices run clear when tested with a skewer.
  6. Remove the turkey from the dish; cover with foil. Stand in a warm place for at least 15 minutes before carving.
  7. Slice the turkey and serve with stuffing and gravy.

 

INGREDIENTS

1 x 4.5kg Turkey
25g organic butter, melted
Salt & pepper
1 1/2 cups chicken stock

STUFFING

2 tbsp organic olive oil
2 brown onions, chopped
2 cloves garlic, diced
3 cups fresh breadcrumbs
¼ cup sage leaves, chopped
1 cup organic dried cranberries
1 cup macadamias, finely chopped
1 tbsp orange rind
50g organic butter, melted

Method

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