Roast Turkey with Pecan, Pork and Sage Stuffing
Crisp, browned skin and moist, succulent meat are paired with a herby, fragrant stuffing that will make this the highlight of your Christmas day feast. Recipe curtesy of Dish Magazine.
STUFFING
2 tbs olive oil
2 tsp fennel seeds
1 onion, finely chopped
250g pork sausages, skins removed
100g streaky bacon, finely chopped
1 cup fresh breadcrumbs
¼ cup cranberries
3 cloves garlic, crushed and sliced
1/4 cup chopped pecans
2 tbs chopped fresh sage
TURKEY
5-kg turkey
sea salt and ground pepper
Olive oil
16 slices streaky bacon
6 bay leaves, optional
butter, softened
STUFFING
Heat oil in a frying pan, cook the onion, bacon, garlic and fennel seeds until soft. Tip into a large bowl and let cool completely. Add all the remaining ingredients and mix until thoroughly combined.
TURKEY
Preheat the oven to 170°C regular bake.
Rinse inside and out with cold water, dry well with kitchen towels, then season the cavity with salt and pepper.
Fill the neck cavity with some of the stuffing and tuck wings under, securing the neck skin. Spoon the remaining stuffing, then tie the legs together with Kitchen string.
Brush the turkey with olive oil and season. Lay the bacon over the breast, slightly overlapping each other, and tuck in the bay leaves, if using. Rub the legs with butter. Put 1 cup of water and the turkey neck in a roasting dish and nestle in the turkey, breast-side up. Cover with baking paper, then foil, to seal tightly.
Roast for 2 1/2 hours, then uncover and continue to cook 40 minutes, until golden brown and the turkey is fully cooked. Leave to rest, lightly covered, for 20 minutes before carving.
Gravy: Tip all the cooking juices into a saucepan over a medium heat. Whisk in 2 tablespoons of plain flour to make a smooth paste. Gradually whisk in 2 cups of good-quality chicken stock, then ½ cup either wine or port and bring to the boil. Season and simmer for 10 minutes, or longer if it's too thin. Strain the gravy into a warm serving bowl or jug. MAKES ABOUT 1½ CUP.
