- Dairy free
- Lactose free
- Peanut free
- Sesame free
- No added sugar
- Healthier living
- Shellfish free
- Seafood free
- High in dietary fibre
- High in protein
- Diabetes friendly
- 1 serve veg or fruit
After a no-fuss traditional main with all the classic flavours to serve up this Christmas? Try this tasty roast turkey with a cranberry and pecan stuffing.
- Serves8, with leftovers
- Cook time2 hour 35 minutes
- Prep time20 minutes, + cooling and 20 mins resting time
Ingredients
- 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 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
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
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.Step 2
Add the bread, cranberries, pecans, sage, egg and lemon rind to the onion mixture. Stir to combine.Step 3
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.Step 4
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.Step 5
Cut the turkey into slices and serve with the roasted vegetables.
Recipe tip
COOK. STORE. SAVE.
Use it up: Leftover turkey can be used to make a classic turkey pie, this best-ever leftover quiche or a super satisfying potato salad jaffle.
Why to try cranberry and pecan stuffed roast turkey
Are you hosting guests this year at Christmas and keen to make a stellar centrepiece? Look no further than this turkey stuffing recipe. It has all the classic flavours of Christmas: cranberry, turkey and pecan. If you’ve never cooked turkey at home before, it’s easier than you think! Our roast turkey recipe uses a turkey buffet instead of a whole bird, is straightforward, and guarantees delicious results every time. There's no reason why you can’t whip this up for a Sunday roast!
How to cook turkey roast to perfection
Here’s how to roast a turkey:
Don’t cook the turkey straight out of the fridge; allow it to sit for 1 hour at room temperature before putting it in the oven to cook.
Rub the turkey with salt and pepper all over the skin, under the skin and all over the inside of the turkey. A bland tasting roast turkey may be the result of it being under-seasoned.
Ensure the turkey is placed on a roasting rack to cook, so the bottom of the turkey doesn’t sit on the bottom of the pan for the duration of the cooking time. If you don’t have a roasting rack, fashion one out of rolled logs of aluminium foil.
Minimise the number of times you open the oven door to keep the oven temperature consistent.
Invest in a meat thermometer to know exactly when the turkey is cooked through without being overcooked. Check the internal temperature at the 1 hour 30 minute mark, then at the 2 hour 15 minute mark. The thermometer needs to be inserted in the thickest section of the thigh, instead of the breast. Remove the turkey from the oven once it reaches a temperature of 74°C.
Use pieces of aluminium foil to shield any parts of the roasted turkey that are browning too quickly or unevenly.
What ingredients you need to make turkey stuffing
Roasting a turkey has never been simpler! Want to know the secret ingredients and tips for perfect cranberry turkey stuffing?
To make this turkey stuffing with cranberries, you will need pecans, along with some pantry staples, herbs and lemon rind.
Only put stuffing for turkey into the neck cavity to ensure perfectly cooked turkey and stuffing. Placing it elsewhere in the turkey will lengthen the time that it needs to be in the oven, and you might run the risk of overcooking the turkey.
Check that the temperature of the turkey breast stuffing is at 74°C before removing the turkey from the oven, as this cranberry turkey stuffing recipe contains egg.
Love this turkey and cranberry recipe?
You’ll be hailed a master when you serve this succulent and tender turkey stuffed with cranberry and pecans. After more ideas and inspiration? Check out our ultimate Christmas turkey guide. For more impressive festive meals, see our collection of Christmas dishes and mains.
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Cranberry and pecan stuffed turkey
- Serves8, with leftovers
- Cook time2 hour 35 minutes
- Prep time20 minutes, + cooling and 20 mins resting time
Ingredients
- 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 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
Description
After a no-fuss traditional main with all the classic flavours to serve up this Christmas? Try this tasty roast turkey with a cranberry and pecan stuffing.
Method
Step 1
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.Step 2
Add the bread, cranberries, pecans, sage, egg and lemon rind to the onion mixture. Stir to combine.Step 3
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.Step 4
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.Step 5
Cut the turkey into slices and serve with the roasted vegetables.