MARMALADE-GLAZED TURKEY WITH APPLE AND PECAN STUFFING


20 MINUTES

PREPARATION TIME

21/4 HOURS

COOKING TIME

10 PEOPLE

SERVING SUGGESTION

INGREDIENTS

2 white onions, finely diced
4 cloves garlic, minced
12 sage leaves, chopped
½ cup extra virgin olive oil
1 cup dried apples, chopped
1½ cups chicken stock
2½ cup breadcrumbs
1 cup pecans, chopped
1 cup apple juice
sea salt and black pepper
size 40 Ingham’s turkey
125g unsalted butter
1½ cups lime marmalade



METHOD

1 Preheat oven to 180°C. Sauté the onions, garlic and sage in 1 Tbsp oil for 5 minutes, until softened. Add the apples and ½ cup stock, then cook until the liquid is absorbed. Mix with the breadcrumbs, pecans and apple juice, then season with salt and pepper.
2 Pat the turkey dry inside and out with kitchen paper, then season with salt and pepper. Press the stuffing into the turkey cavity, then secure with a skewer.
3 Rub the turkey with the remaining oil, then bake for 30 minutes. Bring the stock and butter to a simmer in a small saucepan, then baste the turkey continue baking for another 45 minutes, basting several times.
4 Stir the marmalade thoroughly, then brush one-third on. Bake for 20 minutes. Repeat twice more to achieve a thick glaze. The turkey is cooked when the juices run clear when the turkey is pierced at the hip. Cover and set aside for 30 minutes before serving.





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