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Photo of Rice and apricot-stuffed turkey by WW

Rice and apricot-stuffed turkey

Total Time
2 hr 5 min
15 min
1 hr 40 min
The crunchy stuffing in this tender Turkey is a sweet surprise for a special Sunday meal that guarantees a delicious aroma


Olive oil

1 tbs

Brown onion

1 medium, finely chopped


2 clove(s), crushed

Fennel seeds

½ tsp

Ground cumin

½ tsp

Ground cinnamon

½ tsp

Cooked brown rice

½ cup(s), (85g)

Pine nuts

2 tbs, roasted

Dried apricots

¼ cup(s), (40g), chopped

Skinless turkey breast

1200 g, skin on, fat trimmed (buy1.5kg)

Chicken stock

1½ cup(s), (375ml)

Maple syrup

2 tbs

Dijon mustard

2 tsp


2 tsp


  1. Heat oil in a large non-stick frying pan over medium-high heat. Add onion and cook, stirring, for 5 minutes or until softened. Add garlic and spices and cook, stirring, for 30 seconds or until fragrant. Place onion mixture in a bowl. Add rice, pine nuts and apricots, mixing well to combine.
  2. Preheat oven to 200°C or 180°C fan-forced. Place turkey on a board, skin-side down. Slice crossways through thickest part without cutting through to skin. Open out to form one large piece.
  3. Press stuffing in a wide panel on cut side of breast. Roll up turkey to enclose. Tie with kitchen string at 2cm intervals to secure. Season with salt and pepper. Place turkey on a wire rack in a large baking dish. Bake for 1 hour 40 minutes or until cooked. Cover with foil and rest for 10 minutes.
  4. Meanwhile, combine 1 cup (250ml) stock, maple syrup and mustard in a small saucepan and bring to the boil. Reduce heat and simmer for 5 minutes or until thickened. Combine remaining stock and cornflour in a small jug, then add to maple syrup mixture. Bring to a simmer, stirring, for 2 minutes or until thickened. Thinly slice rice and apricot-stuffed turkey and serve with maple syrup sauce.


SERVING SUGGESTION: Roasted kipfler potatoes, eschalots and baby carrots.