Name: Turkey with pancetta stuffing
Cook time: 165 min
Total time: 165 min
Yield: 8
Ingredients: Stuffing; 30 gram butter; 1 finely chopped red onion; 1 stalk celery, trimmed, chopped; 100 gram chopped pancetta; 1/4 cup macadamias, chopped; 1/4 cup shelled pistachios, chopped; 2 tablespoon sage, chopped; 1/2 cup port; 4 cup fresh white breadcrumbs; 1/3 cup cranberry jelly; 1/4 cup dried apricots, chopped; 1/4 cup pitted prunes, chopped; 4 kilogram whole fresh turkey; 1 tablespoon oil; 1 cup water

Turkey with pancetta stuffing

Turkey with pancetta stuffing brought to you by Woman's Day. Photography by Rob Shaw/ bauersyndication.com.au

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Serves 8

Cook

2H 45M

Ingredients

Stuffing

30 gram butter

1 finely chopped red onion

1 stalk celery, trimmed, chopped

100 gram chopped pancetta

1/4 cup macadamias, chopped

1/4 cup shelled pistachios, chopped

2 tablespoon sage, chopped

1/2 cup port

4 cup fresh white breadcrumbs

1/3 cup cranberry jelly

1/4 cup dried apricots, chopped

1/4 cup pitted prunes, chopped

4 kilogram whole fresh turkey

1 tablespoon oil

1 cup water

Method

1.Preheat oven to 180°C. Rinse turkey under cold water. Pat dry with paper towel.

2.To make stuffing: melt butter in flying pan on medium. Saute onion, celery and pancetta 8-10 minutes, until onion is tender. Add nuts and sage, cook 2 minutes. Add port, simmer 2-3 minutes. Transfer to bowl. Cool. Mix in breadcrumbs, jelly, apricots and prunes. Season to taste.

3.Press stuffing into turkey cavity. Secure with a skewer. Tie legs together with kitchen string. Rub skin with oil and season to taste.

4.Place turkey on a wire rack in a large baking pan. Pour water into dish. Cover with foil. Bake 2 hours. Remove foil. Bake a further 30 minutes, until skin is golden.

5.Rest, covered loosely with foil, 15 minutes. Serve sliced with gravy made from pan juices and roast vegetables.

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Ingredients

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