Turkey with apple, cranberry and herb stuffing
1 medium, finely chopped
2 clove(s), crushed
White sourdough bread
130 g, made into breadcrumbs
Fresh flat-leaf parsley
2 tbs, chopped
2 tbs, chopped
Green apple, unpeeled
1 small, cored, finely chopped
¼ cup(s), (40g), coarsely chopped
Fresh lemon rind
1 tsp, finely grated
700 g, (Buy 1x3.5kg whole turkey)
1 cup(s), (250ml)
2 x 3 second spray(s)
- Preheat oven to 200°C. To make the stuffing, lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook the onion, stirring occasionally, for 5 minutes or until softened. Add the garlic and cook, stirring, for 1 minute. Transfer to a large bowl.
- Heat the oil in the pan over medium-high heat. Cook the breadcrumbs, stirring, for 3–4 minutes or until light golden. Add to the onion mixture with the parsley, sage, apple, cranberry and lemon rind. Season well with pepper and toss to combine. Set aside to cool completely.
- Discard the neck and giblets from the turkey cavity. Rinse the turkey under cold water. Pat dry inside and out with kitchen paper. Spoon the stuffing into the cavity. Tie the legs together with kitchen string.
- Place the turkey, breast-side up, in a large flameproof baking dish. Lightly spray with olive oil and cover loosely with foil. Bake for 1¾ hours, basting every 30 minutes with pan juices. Remove the foil and bake for a further 30 minutes or until golden brown and cooked through (the juices will run clear when the thickest part of thigh is pierced with a skewer).
- Transfer the turkey to a plate and loosely cover with foil to keep warm. Set aside to rest for 20 minutes before carving.
- Meanwhile, drain the excess fat from the baking dish. Place the dish over medium heat. Stir in the flour until smooth. Add the stock and cranberry sauce, and stir until smooth. Bring to the boil. Reduce heat and simmer for 2 minutes or until thickened. Serve the turkey with stuffing and gravy.