Cranberry and pecan stuffed turkey
After a Christmas main without the fuss? Try this tasty roast turkey with a cranberry and pecan stuffing.
8 with leftovers
Note: + cooling and 20 mins resting time
- 1 tbs olive oil
- 1 brown onion, finely chopped
- 1 celery stick, finely chopped
- 1 garlic clove, crushed
- 2 cups (140g) finely chopped day-old Coles Finest by Laurent White Sourdough Vienna
- 1/3 cup (45g) dried cranberries
- 1/3 cup (40g) pecans, toasted, chopped
- 1 tbs finely chopped sage
- 1 Coles Australian Free Range Egg, lightly whisked
- 2 tsp finely grated lemon rind
- 1 Coles RSPCA Approved Small Turkey Buffet (about 2.8kg)
- 1.5kg Kent pumpkin, seeded, cut into wedges
- 2 red onions, cut into wedges
Preheat oven to 180°C. Heat oil in a saucepan over medium heat. Add brown onion, celery and garlic. Cook, stirring, for 5 mins or until onion softens. Transfer to a bowl. Set aside to cool completely.
Add the bread, cranberries, pecans, sage, egg and lemon rind to the onion mixture. Stir to combine.
Rinse turkey under cold water and pat dry with paper towel. Spoon stuffing into the neck cavity and pull down excess skin to enclose, securing with a skewer. Place the turkey in a large heavy-based roasting pan. Spoon the remaining stuffing into the body cavity. Spray turkey with olive oil spray. Season. Cover the pan tightly with greased foil.
Roast the turkey for 1½ hours. Remove foil. Add pumpkin and red onion to the pan. Roast, uncovered, for 1 hour or until turkey is golden brown and juices run clear when breast is pierced with a skewer. Loosely cover with foil. Set aside for 20 mins to rest.
Cut the turkey into slices and serve with the roasted vegetables.
with remaining jam mixture every 15 mins, for 1¼ hours or until the ham caramelises and is golden brown. Set aside for 15 mins to cool slightly.
Transfer the ham to a large serving platter. Cut into slices to serve.