Roasted Turkey With Port & Craisin Stuffing

By The Weekly  ,

December 15, 2018

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Lift your Christmas dinner to all-new heights with a modern take on turkey.

Prep: 30 mins (+ resting)  Cook: 3 hours  Serves: 8 people


4.5 kg whole turkey, trimmed

2 tbsps olive oil

2 cups water

Gravy, to serve


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

⅓ cup finely chopped pistachios

2 tbsps chopped parsley


1Preheat oven to moderate, 180 C.

2Pat turkey dry with paper towel.

3PORT & 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.

4Press stuffing into turkey cavity. Secure open cavity with a skewer. Using kitchen string, tie legs together.

5Place 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.

6Bake 2 hours. Remove foil. Bake 30 to 40 mins until cooked through. Rest, covered. Carve and serve with potatoes or salad, if preferred. Drizzle over gravy made from pan juices.

Recipe & Photo: