- 30 g butter
- 1 onion, finely chopped
- 3 cups fresh breadcrumbs
- ½ cup chopped pecans
- ? cup dried cranberries
- ¼ cup chopped parsley
- ¼ cup chopped sage leaves
- ¼ cup thyme leaves
- 2 eggs, lightly beaten
- 3.5 kg turkey, trimmed, washed and dried
- 1 tbsp oil
- Cooked pork chipolatas, gravy, cranberry sauce, to serve
Preheat oven to moderate, 180 C. Insert a trivet or small rack inside a large baking dish.
In a large frying pan, melt butter on medium. Saute onion 2 to 3 mins until tender. Remove from heat.
Stir breadcrumbs, pecans, cranberries, herbs and eggs into onion mixture. Season to taste.
Fill cavity of turkey with stuffing. Secure with skewers. Tie turkey legs and wings with kitchen string to secure. Place in baking dish. Rub with oil and season to taste.
Add a little water to dish. Roast turkey, covered with foil, 1 hour. Remove foil and bake a further 1 hour until juices run clear when pierced. Remove from oven and allow to rest, loosely covered with foil, 10 to 15 mins before carving. Serve with chipolatas, gravy and cranberry sauce.
Cook turkey 15 to 20 mins per 500 g (including stuffing) plus 20 mins until juices run clear.
Photo: Bauer/Rodney Macuja